Drunken octopus
- Energy Kcal 328
- Carbohydrates g 4.3
- of which sugars g 4.2
- Protein g 24.4
- Fats g 14.4
- of which saturated fat g 2.71
- Fiber g 0.8
- Cholesterol mg 162
- Sodium mg 1026
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 4
- Cost: Average
PRESENTATION
Rich color and that Mediterranean seafood aroma make drunken octopus—or polpo ubriaco—one dish families remember long after the meal is done. This tender, flavor-packed specialty shines in plenty of Italian kitchens because it blends the deep taste of the sea with the classic boldness of red wine. Sometimes it's the deep color—the nice purple-red hints you get—that draws people in, other times it's all about the wonderful smell as the flavors mingle together. The mix of flavors in these Italian octopus dishes gives everyone at the table something DELICIOUS to talk about. Whether it's on the table at a weekend gathering, a holiday dinner, or just an everyday weeknight, this part of Tuscan cuisine stands out for people who love seafood recipes and want something both pretty and reliable. Busy home cooks keep coming back to it for that good balance: easy to serve to a crowd, satisfying for picky eaters, and still feels special when the moment matters most.
Families like feeling a little bit transported—one bite of this soft, nicely sweet dish, and suddenly it's like being at an Italian coast café, without leaving the house. The red wine octopus not only brings a rich taste, but also gives home cooks plenty of tasty, flexible ways to offer it. Works just as well piled onto toasted traditional bread for the start of a meal or on its own with a fresh green salad for lunch. Great time to switch things up... it adds flavor and depth if you want to stir it through pasta or set it out with side dishes for big gatherings. People really like this dish for anniversaries, Friday dinners, even weekend lunches where everyone just wants something different but also classic. Fun for seafood lovers (kids and adults), rewarding for folks discovering new flavors, and always dependable—polpo ubriaco checks almost every box for families who value both tradition and simple joys at the table. Great pick for bringing a taste of traditional Italian cooking right into your home, and easy to see why it stays a favorite on so many seafood recipe lists!
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- INGREDIENTS
- Octopus - from 1 kg
- Garlic 3 cloves
- Wine - red 1/2 liter
- Bay leaves - a few leaves
- Peperoncino - fresh 1
- Olive oil - extra virgin 6 tablespoons
- Parsley - chopped 3 tablespoons
- Salt to taste
How to prepare Drunken octopus
Clean the octopus under running water, removing the entrails, the central beak 1, the eyes 2, and as much as possible of the slimy film covering the octopus.
Now cut the octopus into pieces no larger than a walnut 4; cutting into larger pieces would only result in longer cooking times. In a pan, pour the oil and add the whole garlic cloves to brown 5, add the bay leaves, the chili pepper cut into small pieces 6, making sure to remove all or part of the seeds if a less spicy dish is desired.
Now add the octopus pieces 7 and sauté them for a few moments, then add the red wine 8, a bit of chopped parsley 9, bring back to a boil and lower the heat; cover with a lid and cook for at least 40/50 minutes depending on the toughness of the octopus itself. If the sauce reduces too much, add a few tablespoons of water. A few moments before removing the drunken octopus from the heat, add a generous handful of chopped parsley, adjust the salt and let it cool for a few minutes.