Winter Recipe Series: Braised Octopus
Discover more Winter Recipe Series dishes on our archive page. The Winter Recipe Series is presented by the BCAE. Learn more about the BCAE and its programs here.
Braised Octopus Ingredients
1 octopus 2 cups good olive oil Kosher salt Cracked black pepper 2 cups potatoes (1/2’’ dice) 1 whole carrot 2 cups bermuda onions (1/4/’’ dice) 2 tablespoons garlic (minced) 1 teaspoon chopped fresh rosemary 1/2 cup red wine 2 cups braising liquid 1/2 cup stewed tomatoes 1/2 fresh lemon Fresh parsley for garnish
Directions Pre-heat oven to 250. It’s better to do it low and slow, like ribs or any bbq. Cut the octopus into segments and place into a baking dish, sprinkle with salt and pepper. Next cover with 1 1/2 cups of evoo. Wrap the top with aluminum foil and place into the oven. Let it cook for 2 1/2 hours. This can be done ahead. Remove the octopus from the liquid. If you refridgerate the liquid the olive oil will be solid on top and easy to seperate. It’s pretty common in Greek cooking to roast potatoes in the left over oil. So save it for more parts of the dinner. Heat a sauce pan on fairly low. Add the rest of the olive oil, the carrot and diced potatoes. Coat the potatoes and carrot with the oil. Let them saute for about 15 minutes and then add the red onions, garlic, and rosemary. When the onions and garlic begin to brown, add the red wine and stewed tomatoes. When the wine is reduced by half (maybe 5 minutes) ladle in the braising liquid from the octopus. Bring to a boil and add the octopus for a couple of minutes. Check for seasoning. When the octopus is done, it’ll be as tender as a scallop. Garnish with some freshly chopped parsley and a spritz of lemon.
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