Ingredients

• 1 kg octopus
• 100 ml olive oil
• 1 piece onion
• 4 clove garlic
• 200 g green olives
• 2 tbsp tomato paste
• 3 piece bay leaves
• 1 tbsp fresh thyme
• 150 ml red wine
• 1 piece lemon
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. Prepare the octopus

   Clean the octopus thoroughly under cold running water, removing any sand or debris. Cut off the head and remove the beak from the center. Slice the tentacles into 5cm pieces. Place in a large pot with salted water and bring to a boil over high heat for 2-3 minutes until the tentacles curl. Do not overcook or the octopus will become rubbery.

2. Drain and cool

   Drain the octopus pieces immediately and rinse with cold water for 1-2 minutes until cooled. Pat completely dry with paper towels. The octopus should feel firm but not tough. Do not skip the drying step or excess water will prevent proper browning.

3. Sear the octopus

   Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat for 2 minutes. Add octopus pieces and sear for 4-5 minutes per side until golden brown and slightly caramelized. The octopus should develop a beautiful golden crust. Do not move the pieces too early or they won't brown properly.

4. Sauté aromatics

   Reduce heat to medium and add diced onion to the same pot. Cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. The onions should be golden but not browned. Do not let the garlic burn or it will become bitter.

5. Build the sauce

   Stir in tomato paste and cook over medium heat for 2 minutes until it darkens slightly. Add red wine and scrape up any browned bits from the bottom. Add bay leaves, thyme, and remaining olive oil. The mixture should be aromatic and well combined. Do not let the wine completely evaporate.

6. Add olives and braise

   Return octopus to the pot and add green olives. Reduce heat to low, cover, and simmer for 45-50 minutes until octopus is fork-tender. Check every 15 minutes and add water if needed. The octopus should be extremely tender when pierced with a fork. Do not cook on high heat or the octopus will become tough.

7. Finish and serve

   Remove from heat and discard bay leaves. Squeeze fresh lemon juice over the dish and season with salt and black pepper to taste. Let rest for 5 minutes before serving. The sauce should coat the octopus nicely. Do not add lemon juice while cooking or it may make the octopus tough.

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