Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Tenderize 1.5 kilograms of octopus by freezing it overnight and then thawing, or by simmering it in salted water for 45 minutes, then clean it thoroughly, removing the beak and eyes.

2. 2

   In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium heat, then add 1 large chopped onion, 2 stalks of chopped celery, and 2 medium chopped carrots, cooking until softened for approximately 8 minutes.

3. 3

   Stir in 4 cloves of minced garlic and cook for 1 minute until fragrant, then pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pot, and add 800 grams of canned chopped tomatoes, bringing the mixture to a simmer.

4. 4

   Add the prepared 1.5 kilograms of octopus to the pot along with 4 sprigs of fresh thyme, 2 bay leaves, and 1 teaspoon of grated orange zest, seasoning with 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper.

5. 5

   Reduce the heat to low, cover the pot, and braise the octopus for 2 to 3 hours, or until it is fork-tender, checking periodically to ensure sufficient liquid and adding a small amount of water or more white wine if needed.

6. 6

   Remove the octopus from the pot and cut it into bite-sized pieces if desired, then stir 0.5 cup of Niçoise olives into the sauce, return the octopus to the sauce, and simmer for another 10 minutes to allow the flavors to meld.

7. 7

   Serve the Poulpe Braisé à la Provençale warm, garnished with fresh parsley, alongside crusty bread or polenta for a complete French meal.