Slow braised baby octopus

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

Making it
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.

4 thoughts on “Slow braised baby octopus

  1. Glenda

    Hi Josephine I love baby octopus but I don’t have many friends who do so I never get to eat it. Your recipe sounds, and looks just fab. It would go with pasta too, wouldn’t it?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.