Octopus stewed in white wine with vegetables

Step 2: Wash the octopus thoroughly, pat dry with paper towels, and cut into pieces, removing each tentacle one at a time. Lightly pound the tentacles with a mallet or rolling pin. Step 3

Peel and crush the garlic in a mortar and pestle, then mix with 2 tablespoons of olive oil and lemon juice. Pour this mixture over the octopus pieces in a bowl and let marinate for 20 minutes. Step 4: Peel and slice the onion. Peel the tomatoes by plunging them into boiling water for a minute, then into cold water. Remove the seeds and coarsely chop the flesh.

Step 5: Heat a deep frying pan with the remaining olive oil and sauté the onion over medium heat until translucent. Add the octopus pieces, chopped tomatoes, season with salt and pepper, and cook for 3–4 minutes.

Step 6: Pour white wine and a glass of cold water into the pan and bring to a boil. Add a bouquet garni of rosemary, thyme, parsley, and bay leaf. Cover the pan and simmer the octopus for at least an hour over low heat.

Step 7: When the octopus is tender, add the olives, remove the bouquet garni, and cook for another 10 minutes. Serve the Provençal octopus with grilled vegetables, baked potatoes, or boiled rice.

Exotic octopus paired with lecho sauce makes a wonderful addition to dinner. The delicate smoked sour cream jelly contrasts with the thin, crispy potato chips, giving this dish a special piquant flavor. This Mediterranean dish will delight your guests with its balanced composition of textures and flavors: tender octopus, lightly crispy baked potatoes, and a sauce of fresh tomatoes and sweet peppers.