Provençal Octopus Stew

Ingredients

• 1 kg Fresh octopus (Cleaned, cut into 2‑3 cm pieces)
• 400 g Canned crushed tomatoes (Can be substituted with tomato purée)
• 2 Onions (Medium, peeled and sliced)
• 4 Garlic cloves (Finely chopped)
• 2 Bay leaves
• 3 Fresh thyme sprigs (About 3 small sprigs)
• 4 cuillères à soupe Extra virgin olive oil (Approximately 60 ml)
• 0.5 cuillère à café Espelette pepper (A few pinches, adjust to taste)
• 0.5 l Dry red wine (Half of the total cooking liquid volume)
• à goût Salt
• à goût Ground black pepper

Instructions

1. Cleaning the octopus

   Remove the sac containing the viscera using scissors, remove any attachments, cut under the eyes to eliminate the sac and the beak, then rinse under clear water.

   Time: PT15M

2. Cutting the octopus

   Remove the skin from the sac, then cut the flesh into 2‑3 cm cubes. Cut the tentacles into 3 cm sections, then into small pieces of the same size.

   Time: PT10M

3. Preparing the aromatics

   Slice the two onions and finely chop the four garlic cloves.

   Time: PT5M

4. Heat the oil

   Pour 4 tablespoons of olive oil into the sauté pan and heat over medium heat.

   Time: PT2M

   Temperature: medium

5. Sauté the onions

   Add the sliced onions, lightly salt, and sauté for 2 minutes until they become translucent.

   Time: PT2M

   Temperature: medium

6. Add the garlic

   Stir in the chopped garlic and cook for 30 seconds, just until its aroma is released.

   Time: PT0M30S

   Temperature: medium

7. Deglaze with red wine

   Pour ½ l of red wine, let reduce for 30 seconds while stirring.

   Time: PT0M30S

   Temperature: medium

8. Sear the octopus

   Add the octopus pieces, sauté for 4‑5 minutes until they develop an orange hue.

   Time: PT5M

   Temperature: medium‑high

9. Add the tomatoes and herbs

   Stir in the 400 g of crushed tomatoes, the remaining wine, 2 bay leaves, thyme, Espelette pepper, pepper and adjust the salt.

   Time: PT2M

10. Simmer covered

    Bring to a boil, then reduce heat to minimum, cover and let cook gently for 2 hours, stirring occasionally.

    Time: PT2H

    Temperature: low

11. Reduce the sauce uncovered

    Remove the lid and continue cooking for an additional 30 minutes to thicken the sauce.

    Time: PT30M

    Temperature: low

12. Check the octopus doneness

    Pierce a piece of tentacle with the tip of a knife; it should sink in easily.

    Time: PT5M

13. Plating and serving

    Place the stew on plates, accompany with white rice or crusty bread, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh octopus: Squid, Shrimp
• Instead of Canned crushed tomatoes: Fresh blended tomatoes
• Instead of Onions: Shallots
• Instead of Garlic cloves: Garlic powder
• Instead of Bay leaves: Dried bay leaf
• Instead of Fresh thyme sprigs: Dried thyme
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Espelette pepper: Cayenne
• Instead of Dry red wine: Red wine + balsamic vinegar

Equipment Needed

• Chef's knife
• Cutting board
• Kitchen scissors
• Strainer or skimmer
• Sauté pan (or large skillet)
• Lid
• Wooden spoon
• Serving bowl or plate (optional)
• Cooking thermometer (optional)

Critical Steps — Do Not Skip

• Complete cleaning of the octopus (step 1)
• Remove the skin and cut into uniform pieces (step 2)
• Slow cooking for 2 hours over low heat (step 10)
• Final reduction of the sauce uncovered (step 11)

Chef Tips from the Video

• Use a fruity but not overly tannic red wine so it doesn't overpower the octopus flavor.
• Add a sprig of rosemary together with the thyme for more aromatic depth.
• Serve with a slightly chilled dry white wine to contrast the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the refrigerator.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stew the day before and gently reheat before serving.
• The octopus can be blanched for 5 minutes in boiling water before cooking to further tenderize.