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Prepare the Octopus:
Clean the octopus if necessary. Cut into bite-sized pieces and set aside.
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add garlic, onion, and red pepper flakes (optional). Sauté until fragrant, about 3-4 minutes.
Cook the Octopus:
Add octopus pieces to the pot. Sauté for 5-7 minutes until the octopus begins to brown slightly.
Deglaze with White Wine:
Pour in the white wine to deglaze the pot. Let it simmer for a minute to reduce.
Add Tomatoes and Herbs:
Stir in the canned tomatoes, fresh oregano (or dried), salt, and pepper. Stir everything together.
Simmer:
Lower the heat and simmer the dish for 45 minutes to 1 hour, stirring occasionally, until the octopus is tender and the sauce thickens.
Add Olives and Capers:
In the last 10 minutes of cooking, add olives and capers to the pot. Stir them in gently.
Serve:
Once the octopus is tender, garnish with fresh parsley. Serve with crusty bread or pasta.
Serving and Storage Tips:
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