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Octopus braised in tomato and red wine

The acidity of the tomato and red wine tenderises the structure of the octopus, resulting in a beautifully tender meat and a fantastic flavour.

Makes 1250g.

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Allergens and dietary requirements

  • Mollusks
  • Sulphite
  • Pescetarian

Ingredients

1
kg
octopus
2
red onions
2
cloves
garlic, finely chopped
100
ml
red wine
300
g
tomato passata
5
leaves
sage
as needed
extra virgin olive oil
as needed
salt and pepper

Scale recipe

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