French cuisine · Fish & Seafood

Poulpe à la Provençale

Octopus braised for hours in red wine, tomatoes and plenty of garlic until velvety tender.

Ingredients · for 4 servings

• 1.2 kg octopus (prepared)
• 2 onions
• 8 cloves garlic
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 250 ml red wine
• 2 bay leaves
• 2 sprigs thyme
• 100 g black olives
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• salt, pepper

Instructions

1. Rinse the octopus, separate the arms from the head and cut into roughly 5 cm pieces; coarsely dice the onions and crush the garlic.
2. Heat the olive oil in a heavy braising pot and sear the octopus pieces over high heat for 5 min until they curl up pink and release liquid.
3. Add the onions and garlic, sauté for 5 min, stir in the tomato paste and roast for 1 min until it smells dark and rich.
4. Deglaze with the red wine, reduce for 3 min, then add the canned tomatoes, bay leaves and thyme and braise covered over low heat with no extra liquid for 80–90 min.
5. Remove the lid, stir in the olives and reduce the sauce uncovered for 10–15 min until glossy and thick and the octopus yields to gentle pressure.
6. Season with salt and pepper, sprinkle with chopped parsley and serve hot with white bread or boiled potatoes.