Red Wine-Braised Octopus Recipe

El Rey del Pulpo > Octopus Recipes > Stews > Red Wine-Braised Octopus Recipe
Receta de Pulpo guisado al vino tinto

Just like we always miss our coziest winter sweater at the end of the summer, you might find yourself by the pool missing a warm, hearty dish. Don’t worry! This red wine-braised octopus recipe will bring back winter vibes, even if only for a meal.

Although it does take a fair amount of time, we encourage you to give it a try: it is easy to prepare, tastes great, and has a unique sauce. Fair warning: be sure to serve with an abundant amount of crusty bread. You’ll want to sop up every last drop of this sauce!

  • To share: Serves 4
  • Difficulty: Low
  • Time: 65 min
  • Serve as: Main course
  • Calories: 160 Cal/serving



1 package whole precooked el Rey del Pulpo octopus

6 small tomatoes

2 onions, diced

2 cloves garlic, sliced

1 bay leaf

1 cup red wine

1 tsp brown sugar

Olive oil

2 tbs red wine vinegar

Aromatics (parsley, rosemary, oregano, etc.)



  • First, blanch the tomatoes. Cut an x into the bottom of each tomato. Boil a pot of water and plunge the tomatoes in the boiling water for 30 seconds. Remove the tomatoes from the pot and place them in a bowl of ice water to cool. Peel the tomatoes and halve or quarter them (depending on their size). Set aside.
  • If you’re using a fresh precooked El Rey del Pulpo octopus, simply remove the tentacles from the package to use them in this red wine-braised octopus recipe. You can also slice them if you prefer. Chef’s choice!
  • In a pot with a generous swirl of olive oil, sauté the onion and garlic over low heat for a few minutes. Add in the tomatoes and sauté a few more minutes.
  • Incorporate the octopus tentacles, wine, and vinegar and cook over high heat for 3 minutes.
  • Add the sugar, ½ tsp salt, bay leaf, and any aromatics you like.
  • Cover the pot and cook on the lowest setting until the sauce begins to thicken, about 40 minutes.
  • Sprinkle some freshly minced parsley on top and serve.



Serve with a generous helping of bread. The sauce in this red wine-braised octopus is incredible!

You can also pair this red wine-braised octopus with basmati rice for a more exotic touch or with mashed potatoes for an ultimate comfort food recipe.

Tomatoes can also be quickly and cleanly blanched in the microwave. To do so, cut an x into the bottom of each tomato, place them on a plate with the cut facing up and cover with a microwave cover or Saran wrap. Heat on high for 1.5 minutes, take them out, and peel them. So easy!

If you’d like to prepare another delicious traditional octopus stew, we recommend our octopus and chickpea stew, a simple, tasty recipe sure to hit the spot.

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