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Braised Baby Octopus

Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1/4 cup olive oil
  • 1 medium white onion, diced
  • 4 cloves of garlic, minced
  • 4 tbsp parsley, chopped, divided
  • 1/4 cup dry red wine
  • 2 pounds baby octopus
  • 1 cup tomato passata/puree
  • pinch of chile flakes
  • sea salt
  • 1 pound spaghetti alla chitarra for serving
  • toasted bread crumbs for serving

Instructions
 

  • In a deep sauté pan or Dutch oven, heat the olive oil over medium-low heat. Add the onion, garlic and half of the parsley. Cook until the onion is translucent, about 5-7 minutes. Increase the heat to high, add the wine. Cook until the wine has evaporated. Lower the heat and add the octopus. Let the octopus simmer for 5-7 minutes.
  • Add the tomato passata and chili flakes, and cover the pan with a lid. Simmer over medium-low heat for 35-40 minutes or until the octopus is fork-tender. Taste and season with salt as needed. Sprinkle with the rest of the chopped parsley.
  • Serve with spaghetti alla chitarra. Sprinkle with toasted breadcrumbs if desired.

Notes

For the Squid Ink Spaghetti alla Chitarra: (4 servings) 400 grams 00 flour + 4 whole eggs + 1 tbsp cuttlefish ink
Refer to this post for further information on spaghetti alla chitarra.