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Provençal Octopus Stew
A flavorful octopus stew slowly braised with tomatoes, red wine, Herbes de Provence and a pinch of Espelette pepper. Ideal for a convivial meal, served with rice or crusty bread.
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Cost Breakdown
Critical Success Points
- • Complete cleaning of the octopus (step 1)
- • Remove the skin and cut into uniform pieces (step 2)
- • Slow cooking for 2 hours over low heat (step 10)
- • Final reduction of the sauce uncovered (step 11)
Safety Warnings
- • Handle raw octopus carefully: the beak is sharp.
- • Hot oil can splatter; keep your face away.
- • Hot wine can splash burning droplets.
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