Restaurants›The Firehouse Restaurant›Red Wine-braised Octopus Recipe

Red Wine-braised Octopus Recipe

Inspired by The Firehouse Restaurant
Time2h 30m
Serves4

Palacios sausage, braised greens, micro herbs

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Octopus

In a large pot, bring water to a boil. Add the octopus and boil for 5 minutes. Remove and let it cool. Once cool, cut into manageable pieces.

2

Sauté the Aromatics

In the same pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.

3

Add the Sausage

Slice the Palacios sausage and add it to the pot. Cook until browned.

4

Braised Octopus

Add octopus pieces to the pot, followed by the red wine and bay leaves. Season with salt and black pepper. Bring to a simmer, cover, and cook for about 1.5 hours until the octopus is tender.

5

Prepare the Greens

In a separate pan, sauté the greens in a bit of olive oil until wilted. Season with salt and pepper.

6

Serve

On a plate, arrange the braised octopus, add a serving of sautéed greens, and garnish with micro herbs.