It’s time to clean and cut the octopus; this Livornese recipe is truly one of the best for cooking this mollusk, which is greatly enjoyed not only in Livorno but throughout the entire Tuscany.

This dish features octopus, cooked and plated with a modern aesthetic. The octopus has a dark hue, indicative of being stewed in red wine, a technique used to create the "drunken" effect. Accompanying the octopus are symmetrical toast points along the plate’s edges, adding crunch and acting as a sponge for the savory sauce. At the center, the octopus is prominently displayed with whole tentacles and cut pieces revealing a tender texture. The red wine sauce pools around the octopus, bringing life and color to the dish. Scattered chopped parsley on the side of the plate adds a pop of fresh color and a nod to the aromatic herbs typical of Mediterranean cuisine.

Drunken Octopus Livorno-Style

Guido Pasquariello

Tender octopus pieces simmer in a savory red wine sauce, making for a bold, unforgettable taste.

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Prep Time 15

Cook Time 40

Course Main Course

Cuisine Italian

Servings 4

Equipment

Knife
Skillet
Large pot

Ingredients

2 ¼ pounds octopus
2 cups red wine
1 white onion
2 bay leaves
1 clove garlic
Chili pepper to taste
Parsley to taste
Olive oil as needed
Salt to taste

Instructions

Chop and Sauté Aromatics: Chop one white onion finely and mince a chili pepper. In a large pot, add the onion, a peeled garlic clove, two bay leaves, and the minced chili pepper. Set the pot over moderate heat to begin the cooking process.
1 white onion, 2 bay leaves, 1 clove garlic, Chili pepper, Olive oil
Prepare the Octopus: Clean the octopus under cold running water. With a knife, remove the central beak, the innards, and the eyes.
2 ¼ pounds octopus
Cut the Octopus: Cut the octopus into large pieces, about 1.2 inches in size, keeping the smaller tentacles whole.
Brown the Octopus: When the onion has softened, add the octopus pieces to the pot. Gently sauté them, ensuring they do not stick to the pot.
Add the Wine: Pour the red wine into the pot with the octopus.
2 cups red wine, Salt
Simmer with Parsley: Add some chopped fresh parsley, then cover the pot and bring it to a boil.
Parsley
Cook Slowly: Reduce the heat and simmer for 40 minutes, until the octopus becomes tender. Add a cup of hot water if the sauce reduces too much.
Serve Hot: Serve your drunken octopus warm, accompanied by crispy slices of bread.

Notes

Store Drunken Octopus in the fridge for up to a day in a glass container. Freeze only if you used fresh, not previously frozen, octopus.

A Culinary Odyssey: Polpo Ubriaco in Livorno

This recipe for Polpo Ubriaco, or “Drunken Octopus,” holds a special place in Italian cuisine, particularly in Livorno’s culinary heritage. Its uniqueness lies in its humble origins, stemming from the traditions of local fishermen.

Through slow simmering in red wine, the octopus transforms into a tender and flavorful delicacy, infused with the essence of onions, garlic, and chili peppers. As the wine reduces, it creates a rich, crimson sauce that perfectly complements toasted garlic-rubbed bread.

This dish embodies the essence of Livornese cuisine, marrying simplicity with bold flavors. Do yourself a favor and visit this page to discover the culinary delights of Livorno, in addition to this recipe.