Ragout of Octopus with Onions and Tomatoes


Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 2 kg/ lb octopus, prepared and cooked as described opposite
  • 1.5 kg/ lb baby onions of uniform size (about the same size as olives), peeled
  • olive oil
  • 6 fat cloves of garlic, finely chopped
  • About 500 ml/18 fl oz tomato passata
  • 1 level tbsp coarsely crushed black peppercorns
  • 2 bay leaves
  • 1 glass of red wine
  • 1 glass of red wine vinegar
  • chopped fresh parsley or coriander
  • sea salt and black pepper


Fry the octopus and onions in olive oil until the onions are golden, then add the garlic. Add enough tomato sauce almost to cover the onions and octopus, then add the peppercorns, bay leaves, wine, vinegar and salt and simmer gently for about 1 hour, until the octopus is tender and the sauce has reduced. Stick your finger in, lick it and see if you like the sauce. If necessary, add a little more vinegar or salt and pepper. The sauce should be quite thick, tangy and sticking to the octopus rather than the octopus swimming in it.

Sprinkle with parsley or coriander and serve with simple rice.