Braised octopus

This dish is great as an antipasto or a main course. The octopus is cooked until it is really tender. Try and find ready cleaned and tenderised octopus, you’ll save yourself a lot work. Serve hot or cold.


1 or 2 large octopuses (about 1kg) — cleaned and cut into pieces
500     grams  tomatoes — chopped
2          bay leaves
1          shallot — chopped
olive oil
dry white wine
handful of parsley — chopped

  • Fry the shallot and the bay leaves gently in the oil.
  • Add the octopus and fry until it is nicely coloured
  • Add a good slug of wine and let it reduce to almost nothing
  • Add the tomatoes, season and cook over a very low heat until the octopus
    is very tender.
  • Add the parsley and serve.

Serves 4 as a main course or many more as an antipasto.