Octopus Braised in Red Wine with Black Olives

Gently braised in red wine until tender, this octopus is simmered in a rich, robust sauce that would be wonderful with a chewy, mouth-filling red wine.

3 Tbsp. olive oil
1 large onion, cut into ½" dice
1 large carrot, cut into ½" dice
2 cloves garlic, minced
2 ribs celery, cut into ½" dice
1/4 tsp. crushed red pepper
1 bay leaf
14 oz can chopped tomatoes
2 lbs baby octopus, cleaned, heads halved, tentacles quartered
sea salt
black pepper, freshly ground
2 cups dry red wine (such as Syrah)
1 cup Kalamata olives, pitted and rinsed
½ cup fresh parsley, chopped
6 slices sourdough bread, toasted

In a medium enameled, cast-iron casserole, heat 2 Tbsp. of the oil. Add the onion, carrot, garlic, celery, crushed red pepper and bay leaf and cook over moderately high heat, stirring, until softened, about 8 minutes. Add the tomatoes and their juices and simmer for 2 minutes, until slightly reduced. Remove from the heat.

In a large skillet, heat 1½ tsp. of the oil until shimmering. Add half of the octopus, season with salt and pepper and cook over high heat, stirring, until starting to brown, about 2 minutes. Scrape the octopus into the casserole. Repeat with the remaining 1½ tsp. of oil and octopus. Add the red wine to the skillet and bring to a boil, scraping up the browned bits on the bottom. Pour the wine into the casserole.

Simmer the stew until the octopus is tender, 30 minutes. Add the olives and simmer for 5 minutes longer. Discard the bay leaf. Season the stew with salt and pepper and stir in the parsley. Set the toasts in bowls, top with the stew and serve.

Suggested Pairing: Try a California Syrah or Australian Shiraz.

Makes 6 servings.