This is a wonderfully easy recipe when you get your hands on some fresh baby octopus. Most versions use a red wine, but I prefer white wine which gives a more delicate outcome. Check for seasoning during the cooking process, but I usually find that you don’t need to add any salt. Serves 4-6.
50ml olive oil
4 French eschallots, diced
1kg baby octopus, cleaned and cut into bite sized pieces
1/2 cup white wine
1 bay leaf
1 400g tin diced tomatoes
1/3 cup chopped flat leaf parsley
Heat the olive oil in a heavy based saucepan and add the eschallots and saute until softened. Add the octopus and cook until it starts to lose its translucence, then add the wine and bring to a simmer until the alcohol is cooked off. Add the bay leaf and diced tomatoes, bring to a simmer then reduce the heat and simmer on low heat for 1-1.5 hours until tender, stirring occasionally; add a little water if needed. When ready to serve, sprinkle over the parsley. Eat with some crusty bread or some creamy polenta.