Seafood Recipes

Octopus In Red Wine AndTomato

Octopus simmered for an hour in a red wine and tomato sauce with garlic, bay leaf and parsley.

Octopus In Red Wine And Tomato
4 People
Serves
15 Mins
Prep Time
1 hour Mins
Cook Time
Medium
Difficulty
Mediterranean
Cuisine
ABOUT THIS

About This Recipe

Learn how to make octopus in red wine and tomato with this rich and flavorful recipe. The octopus is tenderized and infused with the deep, hearty flavours of red wine, tomatoes, and aromatic herbs. This dish is perfect for a comforting meal or special occasion. Pearl Seafoods provides premium-quality fresh octopus for the best results. Follow this simple recipe to create a restaurant-quality seafood dish at home. Order premium octopus online from Pearl Seafoods and have it delivered to your door in Sydney.

Ingredients

  1. 1-1.2 kg octopus, cleaned
  2. 1 cup dry red wine
  3. 2 tbsp red wine vinegar
  4. 3 cloves garlic, crushed
  5. 1 tsp sugar
  6. 1 tsp dried oregano
  7. ½ tsp ground black pepper
  8. 2 tbsp olive oil
  9. 1 onion, finely chopped
  10. 400g canned chopped tomatoes
  11. 2 tbsp tomato paste
  12. 1 bay leaf
  13. Salt, to taste
  14. 1/4 cup fresh parsley, chopped, plus extra to garnish
  15. Crusty bread or rice, to serve

Method

  1. To prepare the marinade, combine the red wine, vinegar, crushed garlic, sugar, oregano and ground black pepper in a large glass or ceramic dish. Stir well to combine.
  2. Add the octopus to the marinade, ensuring it's well coated. Cover and refrigerate for at least 3 hours to allow the flavours to infuse.
  3. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, or until softened. Increase the heat to high, then add the chopped tomatoes and cook for a further 2 minutes, stirring occasionally.
  4. Stir in the tomato paste and bay leaf, then add the marinated octopus and the remaining marinade. Bring to the boil, then reduce the heat to medium-low. Cook partially covered for 45-50 minutes, stirring occasionally, until the octopus is tender and the sauce has reduced by half.
  5. Stir in 2 tablespoons of the chopped parsley and taste for seasoning. Discard the bay leaf. Serve sprinkled with the remaining parsley.
From Our Kitchen

Chef's Tip

For the richest flavour and most tender octopus, keep the sauce at a gentle simmer rather than a hard boil. Slow cooking allows the red wine, tomato, garlic, and herbs to infuse deeply into the octopus while gradually softening the texture. Let the sauce reduce until glossy and concentrated, but stir occasionally so it does not catch on the bottom. Serve with crusty bread or rice to soak up the deep, savoury tomato and wine sauce.

FEATURED

Featured Product

Whole cleaned frozen octopus displayed on black slate with crushed ice and lemon

Frozen Whole Cleaned Octopus

1kg - 2kg / Per Piece

Whole octopus, cleaned and frozen, ready to braise low and...

$37.00 piece
$37.00 piece
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NUTRITION

Nutrition Per Serving

  • Calories 260 kcal
  • Total Fat 9.0 g
  • Total Carbohydrate 10.0 g
  • Protein 30.0 g
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