Octopus in Wine – GEORY KAVKAZ

1. INGREDIENTS (Serves 4)

• 1.2–1.5 kg octopus, cleaned
• 2–3 garlic cloves, sliced
• 1 large onion, roughly chopped
• 2 tbsp vegetable oil (or olive oil)
• 200 ml dry white wine
• Salt and freshly ground black pepper, to taste
• 1 bay leaf (optional)
• Fresh herbs (parsley or cilantro) for garnish
• Optional: a pinch of paprika or chili flakes for warmth

2. PREP & SEAR

1. Rinse the octopus under cold water and pat dry.
2. In a heavy pot or saucepan, heat the oil over medium-high heat.
3. Add garlic and onion; sauté for 2–3 minutes until fragrant.
4. Add the octopus and sear for about 4–5 minutes, turning once to brown on all sides.

3. DEGLAZE & FLAVOR

1. Pour in the white wine, stirring to deglaze the pan and lift fond (browned bits).
2. Add bay leaf and a generous pinch of salt and pepper.
3. Bring to a gentle simmer, scraping the bottom to release flavor.

4. SIMMER TO TENDERNESS

1. Reduce heat to low and cover the pot.
2. Simmer 30–40 minutes, or until the octopus is tender when pierced.
3. Check occasionally and add a splash more wine or water if the sauce thickens too much.

5. FINISH & SERVE

1. Remove the lid and simmer a few minutes uncovered to slightly reduce the liquid.
2. Taste and adjust seasoning if needed.
3. Serve octopus hot, garnished with fresh herbs and a drizzle of sauce.
4. For a touch of zest, add paprika or chili flakes.
5. Accompany with crusty bread, roasted potatoes, or a fresh green salad.

✅ COOKING TIPS

• Searing first adds depth and color to the octopus.
• Wine simmer tenderizes it while infusing natural sweetness and acidity.
• Bay leaf adds subtle aromatics; omit if unavailable.
• Serving: This dish works beautifully as a light main or appetizer—perfect alongside grilled vegetables or hearty bread.