When octopus is simmered gently for an hour or so, it loses all toughness and becomes meltingly tender.
– 1 octopus.
– 1 onion, chopped.
– 1 carrot, peeled and chopped.
– 3 cloves garlic, chopped.
– 2 tablespoons olive oil.
– 2 cups full-bodied red wine, such as Zinfandel.
– Bouquet garni.
– 2 tablespoons concentrated meat glaze, optional.
– 2 tablespoons chopped parsley.
– 4 slices crusty French bread, toasted and rubbed with a garlic clove (optional).
– Aioli Sauce.
Step 1:If you have tracked down a whole octopus, cut it up and cut the tentacles into 1-inch sections. Cut the head into pieces about the same size as the tentacle sections.
Step 2:In a pot large enough to hold the octopus, cook the onion, carrot, and garlic in the oil over medium heat for about 12 minutes, or until the onion is softened but not browned. Add the octopus pieces, pour in the red wine, and nestle the bouquet garni in the center of the pot. Bring to a gentle simmer, cover, and simmer for about 1½ hours, or until a skewer slides easily in and out of a large piece of the octopus.
Step 3:Add the meat glaze and simmer until the liquid is reduced to about 1 cup. Meanwhile, discard the bouquet garni.
Step 4:Sprinkle in the parsley. Put a piece of toasted French bread in each soup plate and spoon the octopus and sauce over the top. Pass the aioli at the table.