Octopus with Tomatoes and Red Wine

Octopus Stew in Red Wine Sauce is an exquisite seafood dish that celebrates the rich flavors of tender octopus simmered in a flavorful red wine sauce. Though the preparation time may seem daunting, fear not! Once you get things rolling, this largely unattended recipe allows you to walk away and attend to other tasks. In fact, it’s even better to cook the whole dish a few hours before serving, as timing octopus can be unpredictable. To make things more convenient, you can prepare the octopus in advance, refrigerating it until needed. This stew becomes a delightful centerpiece for a special dinner or a memorable gathering with friends and family.

Yield: 4 servings

Preparation Time: 2 to 3 hours, largely unattended

INGREDIENTS:

• One 2- to 3-pound octopus, cleaned and rinsed
• 3 cloves garlic, lightly crushed, plus 1 tablespoon minced garlic
• 1 bay leaf
• 3 tablespoons extra virgin olive oil
• 1 large onion, coarsely chopped
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 10 fennel seeds
• 3 medium tomatoes, cored and cut into chunks (6 or 8 drained canned plum tomatoes are fine)
• 2 cups dry red wine
• Salt and freshly ground black pepper
• 1/2 cup chopped fennel, parsley, or basil leaves

INSTRUCTIONS:

1. In a large saucepan, combine the cleaned and rinsed octopus with the lightly crushed garlic, bay leaf, and enough water to cover the octopus. Bring the mixture to a boil over high heat, then reduce the heat to medium, and let it simmer until the octopus is nearly tender. This process typically takes about 1 hour or more. To check for doneness, poke the octopus with a sharp, thin-bladed knife; if it enters fairly easily, the octopus is ready. Drain the octopus in a colander, reserving the liquid for later use.
2. Raise the heat to high and reduce the reserved octopus stock until just about 1 cup remains. This should take around 20 minutes. Set aside.
3. Cut the simmered octopus into bite-sized pieces. In a large, deep skillet over medium-high heat, heat the olive oil. Add the octopus and cook, stirring, until it begins to brown, approximately 5 minutes. Lower the heat to medium, and then add the chopped onion. Cook and stir until the onion softens a bit, usually 2 or 3 minutes.
4. Add the thyme, fennel seeds, and tomatoes to the skillet. Cook for 1 minute, then add the dry red wine. Raise the heat to high and boil for 2 minutes. Next, add the reduced octopus stock to the skillet. Bring the mixture to a boil, then lower the heat to low. Sprinkle with salt and freshly ground black pepper.
5. Cook the stew until the liquid is reduced to a sauce, which usually takes around 20 minutes. If the octopus becomes very tender, but too much liquid remains, raise the heat slightly to reduce the sauce. Afterward, add the minced garlic and cook for another 5 minutes. Stir in half of the chopped fennel, giving the stew an added burst of flavor.
6. Garnish the Octopus Stew in Red Wine Sauce with the remaining chopped fennel leaves and other desired herbs. Serve this delightful seafood creation as the centerpiece of a delicious dinner, accompanied by your favorite side dishes or Crisp Panfried Potatoes for a more substantial meal.

TIPS:

• For added convenience, make this stew in advance and let it sit for a few hours or refrigerate it until you’re ready to serve. The flavors will meld and intensify, creating an even more delectable dish.
• Explore different options for serving the Octopus Stew. Spoon it over white rice or pasta, or stir in Crisp Panfried Potatoes for a heartier, more substantial meal.
• Enjoy the versatility of this recipe by experimenting with various fresh herbs, such as basil or parsley, to create your desired flavor profile. The octopus stew promises to impress with its exquisite blend of tender seafood and rich wine-infused sauce.