Here’s my recipe for Drunken Octopus, just like the Livornese make it

ByGuido Pasquariello Updated on

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 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

EQUIPMENT (PAID LINKS)

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.

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A Culinary Odyssey: Polpo Ubriaco in Livorno

In the photo, there's a pot full of octopus. The octopus is bathed in a deep red cooking liquid, likely red wine, which explains the "drunken" descriptor in the dish's name. The pot is traditional, possibly cast iron or another heavy material, great for slow and even cooking. The octopus itself appears to have absorbed the wine's color, showing purple and red hues. There's likely a mix of herbs and spices in the sauce, suggesting a rich and complex flavor profile. The octopus seems to have been cooked until tender, with the tentacles relaxed and slightly curled, characteristic of a long, low-temperature cooking process.

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 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.

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.

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Ciao!👋 I'm Guido Pasquariello, Italian heart, global appetite — mixing authentic Italian flavors, bold ethnic twists, and a love for American food (with a pinch of sarcasm). Read here to learn more about Why Italians.

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