Red wine braised octopus with potatoes and olives

Ingredients

For 1 serving

• Octopus250 g
• Red wine100 ml
• Potatoes200 g
• Black olives6
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Cayenne pepperto taste
• Parsleyto taste
• Saltto taste

Contains: shellfish, sulphites,

Method

1. Rinse the octopus under cold water, remove the beak at the centre of the tentacles if present and cut it into pieces of about 3 cm. Peel the potatoes and cut them into chunks of the same size; crush the garlic.
2. Heat the oil in a heavy-based pan over medium heat and let the garlic colour for 1 minute; add the octopus and let it release its liquid for 5 minutes, until it gives off its water and curls up.
3. Pour in the red wine, add the chilli powder, bring to the boil, then cover and cook over low heat for 30 minutes.
4. Add the potatoes and olives, stir, season with salt, cover and cook for another 20 minutes, adding a splash of water if it gets dry, until the potatoes are tender and a fork slides easily into the octopus.
5. Chop the parsley, sprinkle it over the octopus off the heat and serve hot with the sauce.