Octopus Provencal

Recipe by Amanda Flynn-Stach

1, 2-3 lb octopus
3 cloves garlic, peeled and crushed
1 bay leaf
3 Tablespoons olive oil
1 large onion, diced
1 teaspoon fresh thyme, minced (or 1/2 teaspoon dry thyme)
1 sprig fresh tarragon (or 1/2 teaspoon dry tarragon)
1 teaspoon fresh basil (only use fresh)
10 fennel seeds
3 medium tomatoes, peeled and cut into chunks (or use canned tom after draining)
2 cups “sturdy” red wine – such as cabernet sauvignon, syrah, tempranillo or malbec
salt and pepper to taste
1 Tablespoon garlic, minced
1/2 cup fresh Italian parsley, minced

  1. Place the octopus, crushed garlic cloves and bay leaf in a pot and add water to cover.
  2. Cover the pot and bring to a boil over medium heat, then lower the heat and simmer an hour or slightly more, until the octopus is pierced easily with a thin bladed knife and a cut off piece is pleasantly chewy.
  3. Remove the octopus to a colander to drain and reduce the cooking liquid over high heat until ready to use – you’ll need at least 1 cup of the liquid so be careful to not over-reduce it.
  4. Cut the octopus into bite sized pieces.
  5. Heat the oil in a large skillet over med-high, then sear octopus chunks, browning them lightly.
  6. Reduce the heat to medium and add the onion.
  7. Cook until the onion softens and then add herbs and tomatoes and cook 1 minute.
  8. Add the wine and raise heat to high and boil 2 minutes.
  9. Add 1 cup of the reserved octopus cooking liquid and then simmer mixture.
  10. Cook until the octopus is good and soft and the liquid has reduced to create a sauce.
  11. Add the minced garlic and cook 5 minutes.
  12. Season with salt and pepper to taste and then add half the parsley.
  13. Remove from heat and garnish with remaining parsley. Serve warm or room temp.