Ingredients:

  • 1 whole octopus (approx. 2-3 lbs / 900g - 1.3kg), cleaned
  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 3 cloves garlic, minced (approx. 1 tablespoon / 10g)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup / 150g)
  • 1/2 cup dry white wine (120ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1/2 cup Kalamata olives, pitted and halved (approx. 75g)
  • 2 tablespoons capers, drained (approx. 30g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Pound the octopus gently or freeze overnight and thaw to tenderize.
  2. Heat olive oil in a pot over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
  4. Stir in crushed tomatoes, olives, capers, oregano, red pepper flakes (if using), salt, and pepper.
  5. Gently place the octopus into the pot, ensuring it's mostly submerged in the tomato sauce. Bring the sauce to a simmer, then reduce heat to low, cover, and braise for 1.5 - 2 hours, or until the octopus is fork-tender. Check occasionally and add a little water or broth if the sauce becomes too thick.
  6. The octopus is done when a fork easily pierces the thickest part of the tentacles.
  7. Remove the octopus from the pot and let it rest for a few minutes before slicing or serving whole. Spoon the braising sauce over the octopus, garnish with fresh parsley, and serve with lemon wedges. Now you know how do you prepare octopus.