Author Notes
This is my mom's recipe. It's makes an incredibly tender and flavorful dish that is best served over plain rice. The cooked octopus can also be chilled and served cold on toasts as an appetizer. —Better with lemon
Ingredients
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3 pounds
octopus, cleaned and cut into 1.5"-2" pieces
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1 cup
red wine
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1 cup
olive oil
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1/2 cup
red wine vinegar
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1
bay leaf
Directions
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Place cut octopus in a large pot. Do not add anything else in the pot. Turn the heat on medium and cook octopus until almost all of its water has evaporated (or as my mom always says “until it drinks its water”). The octopus pieces will turn deep pink and shrink considerably. The time will vary anywhere from 30 minutes to an hour and a half.
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When only a little bit of liquid remains in the pot, add remaining ingredients and 1/2 cup water, bring to a boil and then lower the heat and simmer with a lid loosely covering the pot until the sauce is reduced and slightly thickened (1.5-2 hours). Taste and season with black pepper if necessary. Serve over plain white rice
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