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.
1
Wash and dry the octopuses.
- Baby octopus: 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.
- Shallot: 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.
- Baby octopus: 800 g
- Olive oil: 4 tablespoons
- Shallot: 4 pieces
4
Then add garlic, pour in the wine, and simmer for another 5 minutes.
- Garlic: 3 cloves
- Dry white wine: 250 ml
5
Season with salt, pepper, and add parsley. You can drizzle with lemon.
- Ground black pepper: to taste
- Salt: to taste
- Parsley: 50 g
