Octopus in Red Wine Sauce

    1 hour 5 min

    A fantastic way to prepare octopus. It's simmered in a well-seasoned tomato and red wine sauce. Serve over fresh pasta and crusty fresh bread, if desired.

    12 people made this

    Serves: 4 

    • 650g small octopus, cleaned and cut into 6 pieces (head into 2, legs into 4)
    • 1 tablespoon olive oil
    • 1 medium onion, finely sliced
    • 2 ripe tomatoes
    • 2 tablespoons tomato puree
    • 2 slices prosciutto, torn into bite-sized pieces
    • 1/2 green pepper, thinly sliced
    • Marinade
    • 250ml red wine
    • 1 1/2 tablespoons red wine vinegar
    • 2 cloves garlic, crushed
    • 2 teaspoons sugar
    • ground black pepper, to taste

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Combine all the marinade ingredients together in a glass or ceramic bowl. Stir until sugar is dissolved.
    2. Add octopus pieces and stir to ensure all pieces are coated in the marinade. Set aside.
    3. Heat oil in a medium saucepan over low heat. Add onion and cook stirring occassionally until browned. Add tomatoes and stir untill heated through.
    4. Add octopus with all the marinade and the tomato puree. Stir until well combined, cover with lid. Reduce heat to a medium-low and cook for 30 minutes, stirring occasionally.
    5. At the 30 minute mark, take the lid off and add prosciutto. Stir through. Cook uncovered for another 20 minutes or until sauce has thickened slightly and octopus is tender.
    6. Spoon over fresh pasta and top with thinly sliced pepper.

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    Reviews in English (1)


    Best if marinated for longer.  -  17 Jun 2014