Stewed Octopus

Stewed Octopus

Serves 6

If you're experimenting with octopus, try this reasonably straightforward French stew.


  • 1.5Kg/ 3 lb of octopus (before cleaning)
  • ½ cup of olive oil
  • 2 large onions, chopped
  • salt and pepper
  • 3 cloves garlic, crushed
  • 6 tomatoes, chopped
  • ½ bottle dry white wine
  • 1 tsp each oregano and tarragon


  1. Simmer the cleaned octopus in water (or a fish stock, if to hand) for about an hour.
  2. Remove and cut into small pieces.
  3. Heat the olive oil and fry the onions until golden brown.
  4. Add all other ingredients and simmer for half an hour. Serve with crusty bread for dunking and a crisp white wine.
Related products
Octopus - whole Octopus - whole
From £49.10