Ingredients
- 1 kg octopus
- 3 garlic cloves
- 500 ml red table wine
- Bay leaves
- Red chili pepper
- 2 tablespoons chopped parsley
- Salt to taste
- 6 tablespoons extra virgin olive oil
Instructions
Prepare the Octopus
Wash the octopus thoroughly under running water. Remove the entrails, central tooth, and eyes, then cut it into small pieces.
Start the Base
In a large pan, heat the extra virgin olive oil. Add the garlic cloves and let them brown lightly. Add the bay leaves and chili pepper for flavor.
Cook the Octopus
Add the octopus pieces and sauté for a few seconds. Pour in the red wine, add a portion of chopped parsley, bring to a boil, then lower the heat.
Simmer
Cover with a lid and cook gently for about 50 minutes, checking occasionally. If the sauce reduces too much, add a little water.
Finish
Once cooked and tender, add the remaining chopped parsley and adjust salt to taste.
Serve
Serve hot. Pair with a young red wine such as Chianti for the best result.