Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 kilograms of cleaned octopus under cold water, then cut it into 5-7 centimeter pieces.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat 100 milliliters of olive oil over medium heat, then add 2 large red onions and sauté them for 8 minutes until softened and translucent.

3. 3

   Stir in 4 minced garlic cloves, 0.5 teaspoon of ground cinnamon, and 1 teaspoon of dried oregano, cooking for an additional 1 minute until fragrant.

4. 4

   Add the octopus pieces to the pot and sear them for 5 minutes, turning occasionally, until they release their liquid and slightly change color.

5. 5

   Pour in 250 milliliters of dry red wine and scrape the bottom of the pot to deglaze, letting it simmer for 3 minutes until the alcohol mostly evaporates.

6. 6

   Add 400 grams of crushed tomatoes, 2 tablespoons of tomato paste, 2 bay leaves, a pinch of salt, and a generous grind of black pepper, then stir to combine everything.

7. 7

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and braise for 60 to 90 minutes, or until the octopus is very tender when pierced with a fork.

8. 8

   Stir in 1 tablespoon of red wine vinegar if desired for brightness and adjust seasonings to taste before serving hot.