Tuscan-style Drunken Octopus

Ingredients

In the original Croatian dish, Pijana hobotnica, the octopus is typically simmered in red wine and served with potatoes. In this Tuscan adaptation, the octopus is cooked in a white wine sauce infused with Tuscan herbs and spices, giving it a distinct flavor profile. Additionally, the Tuscan-style Drunken Octopus does not include potatoes, allowing the flavors of the octopus and wine sauce to shine. We alse have the original recipe for Pijana hobotnica, so you can check it out.

• 2 pounds (900g) octopus 2 pounds (900g) octopus
• 2 cups (470ml) dry white wine 2 cups (470ml) dry white wine
• 1 cup (235ml) vegetable broth 1 cup (235ml) vegetable broth
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary 2 sprigs of rosemary
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes 1 teaspoon red pepper flakes
• 1 cup (240g) canned diced tomatoes 1 cup (240g) canned diced tomatoes
• Salt and pepper to taste Salt and pepper to taste
• Extra virgin olive oil for drizzling Extra virgin olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the white wine, vegetable broth, minced garlic, rosemary, oregano, thyme, and red pepper flakes.
2. 2.
   Bring the mixture to a boil over medium heat.
3. 3.
   Add the octopus to the pot and reduce the heat to low. Simmer gently for 1 hour or until the octopus is tender.
4. 4.
   Remove the octopus from the pot and set aside.
5. 5.
   Increase the heat to medium-high and add the diced tomatoes to the pot. Cook for 5 minutes, stirring occasionally.
6. 6.
   Return the octopus to the pot and cook for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Drizzle with extra virgin olive oil before serving.

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can freeze the octopus before cooking it. This helps to break down the fibers and results in a more tender texture.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of red pepper flakes.
• Serve the Tuscan-style Drunken Octopus with crusty bread to soak up the delicious wine sauce.
• For added flavor, marinate the octopus in the wine sauce overnight before cooking.

Serving advice

Serve the Tuscan-style Drunken Octopus as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Arrange the octopus on a platter, drizzle with olive oil, and garnish with fresh rosemary sprigs for an elegant presentation.