Octopus in white wine

4 servings

20 minutes

Octopuses in white wine is an exquisite dish of French cuisine that perfectly conveys the spirit of the Mediterranean coast. Tender small octopuses sautéed in olive oil acquire a subtle nutty flavor, while the addition of dry white wine makes them juicy and adds a noble acidity. Shallots and garlic enrich the aroma of the dish, adding a light spiciness, while fresh parsley completes the composition by bringing freshness and lightness. Octopuses in white wine are served as an appetizer or main course and pair wonderfully with crispy baguette and a glass of chilled white wine. It’s an ideal choice for a romantic dinner or a sea-themed party, as their taste is a refined delight that evokes memories of summer evenings by the sea.

Energy value per serving

• Calories: 420.9
• Proteins: 31.5g
• Fats: 22.1g
• Carbohydrates: 12.6g

Ingredients

• Little octopuses: 800 g
• Shallots: 4 pc
• Garlic: 3 clove
• Parsley: 50 g
• Olive oil: 4 tbsp
• Dry white wine: 250 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash and dry the octopuses.

   Required ingredients:

   • Little octopuses: 800 g

2. Clean the shallot and garlic. Cut the onion into small cubes and mince the garlic. Wash the parsley, dry it, and chop it finely.

   Required ingredients:

   • Shallots: 4 pieces
   • Garlic: 3 cloves
   • Parsley: 50 g

3. Heat olive oil in a pan and sauté the octopuses over medium heat until partially cooked. Add onion and fry on low heat for about 10 minutes.

   Required ingredients:

   • Little octopuses: 800 g
   • Olive oil: 4 tablespoons
   • Shallots: 4 pieces

4. Then add garlic, pour in the wine, and simmer for another 5 minutes.

   Required ingredients:

   • Garlic: 3 cloves
   • Dry white wine: 250 ml

5. Season with salt, pepper, and add parsley. You can drizzle with lemon.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste
   • Parsley: 50 g