Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Red wine and chilli braised octopus by WW

Red wine and chilli braised octopus

8
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
6
Difficulty
Moderate
Seafood is an Italian staple, and this red wine soaked octopus is a flavoursome delicacy to serve to your family.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

3 clove(s), crushed

Fresh bay leaf

3 whole

Octopus

1000 g, (baby octopus) cleaned

Red wine

500 ml, (dry)

Red wine vinegar

¼ cup(s)

Canned diced tomatoes

400 g

Cinnamon quill

1 whole

Skim milk

2 cup(s), (500ml)

Polenta

1 cup(s), (170g)

Grated parmesan cheese

¼ cup(s), (20g)

Rocket

1 cup(s), (1 bunch)

Fresh oregano

¼ cup(s), chopped

Dried chilli flakes

½ tsp

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, chilli and bay leaves, stirring, for 5 minutes or until softened.
  2. Add the octopus, wine, vinegar, tomato, cinnamon and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 1 hour or until the octopus is very tender and sauce thickens slightly.
  3. Meanwhile, bring the milk and 2 cups (500ml) water to the boil in a medium saucepan over high heat. Gradually stir in the polenta. Reduce heat and simmer, stirring, for 4-5 minutes or until thickened. Remove from heat and stir in parmesan.
  4. Discard the bay leaves and cinnamon stick from octopus mixture. Season the octopus with salt and pepper. Serve the octopus with the polenta and big rocket leaves. Sprinkle with the oregano.

You might like

You might like