Octopus Stifado Recipe

Tenderize and par-cook the octopus

Rinse the cleaned octopus under cold water. In a large pot, combine the white wine, 3 tbs olive oil, bay leaves, peppercorns and 1 tsp coarse salt. Bring to a gentle simmer. Add the octopus, cover and simmer gently for 25–35 minutes until just tender when pierced with a knife (time depends on size). Remove the octopus and let cool slightly. Reserve the cooking liquid.

Once cool enough to handle, cut the octopus into bite-sized pieces (tentacle rounds and head strips). Set aside.

Soak the dried black-eyed beans in cold water for 4–6 hours or overnight. Drain and rinse before cooking.

Place the drained beans in a saucepan, add enough fresh water to cover by about 3 cm, add 1 bay leaf and a pinch of salt. Bring to a simmer and cook gently for 25–35 minutes until tender but not falling apart. Drain and set aside. Reserve about 100 ml of the bean cooking liquid.

Caramelize the shallots

Heat 3 tbs olive oil in a wide, heavy-bottomed pan or Dutch oven over medium heat. Add the peeled shallots and cook, stirring occasionally, until they begin to take on color and soften, about 8–10 minutes. If they brown too quickly, lower the heat and add a splash of the reserved octopus cooking liquid or water.

Build the sauce

Add the smashed garlic and cook 1 minute until fragrant. Stir in the tomato paste and cook 1–2 minutes to remove rawness. Pour in the red wine and sherry vinegar, scraping up any browned bits. Allow the alcohol to reduce for 2–3 minutes.

Add the crushed tomatoes, sugar, and the reserved octopus cooking liquid plus the 300 ml water or fish stock. Stir to combine and bring to a gentle simmer.

Combine octopus and beans

Add the par-cooked octopus pieces and the cooked black-eyed beans (reserve a few beans for garnish if desired) to the sauce. Stir gently to coat. Cover partially and simmer very gently for 20–25 minutes so flavors meld and the octopus finishes tenderizing. If the sauce reduces too much, add up to the reserved 100 ml bean cooking liquid or extra water to reach a saucy consistency.

Taste and adjust seasoning with salt and ground black pepper. Stir in chopped parsley and lemon zest off heat for brightness.

Spoon the octopus stifado into a shallow serving dish. Garnish with reserved black-eyed beans, a drizzle of olive oil, extra parsley and an additional few drops of sherry vinegar if desired. Serve warm with crusty bread, roasted potatoes or polenta.