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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

  • 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.