Drunken Octopus

The Drunken Octopus is a dish rich in flavor and tradition, in which the octopus is cooked in wine. Here’s how to prepare it:

Ingredients

• 1 medium-large octopus (cleaned)
• 750 ml of robust red wine
• 1 onion
• 2 bay leaves
• 2 cloves of garlic
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)
• Extra virgin olive oil

Preparation

1. Start by tenderizing the octopus, either by pounding it with a meat mallet or by dipping it in boiling water for a few seconds and then into cold water, repeating the process several times. This will make the octopus more tender once cooked.
2. Take a pot large enough to contain the octopus and pour in the red wine. Add the quartered onion, bay leaves, crushed garlic cloves, salt, and pepper.
3. Bring the wine to a boil, then reduce the heat and simmer for a few minutes to blend the flavors.
4. Submerge the octopus in the wine and cook over low heat for about 1 hour or until it is tender. The duration depends on the size of the octopus.
5. Once cooked, turn off the heat and let the octopus rest in the wine for about twenty minutes.
6. Remove the octopus and cut it into pieces. In a pan, heat a drizzle of extra virgin olive oil and sauté the octopus pieces until they are lightly caramelized.
7. Serve the octopus hot, garnished with chopped fresh parsley.

Once served at the table, the octopus will have a unique flavor, thanks to the marinade in the wine that will enhance its tenderness and enrich it with aromatic nuances.

When choosing the red wine, a good Chianti or Montepulciano d’Abruzzo could be excellent choices to give the octopus a sublime result. A glass of the same wine can be the ideal accompaniment to the dish.