Provençal Octopus Daube

Cut the cleaned octopus into large pieces — tentacles separated individually, head cut into 4–5 cm chunks. Dice the onion, peel and slice the carrots, slice the celery, slice the garlic, strip the citrus peels, pick the parsley, and measure out all remaining ingredients.

Heat 3 tbsp of the olive oil in a large heavy-bottomed Dutch oven or cocotte over medium-high heat until shimmering. Add the octopus pieces in a single layer without crowding and sear for 4 minutes without moving, until the edges begin to caramelise and turn golden-red.

Turn the octopus pieces and sear the second side for 3 minutes until browned, then transfer to a plate and set aside.

Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pot. Add the onion, carrots and celery and cook for 8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Add the garlic and tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant.

Pour in the red wine and bring to a vigorous simmer. Cook uncovered for 10 minutes, stirring occasionally, until the wine has reduced by approximately one third and the raw alcohol smell has cooked off.

Add the crushed tomatoes, fish stock, orange peel, lemon peel, herbes de Provence, bay leaves, peppercorns, thyme sprigs, salt and pepper. Stir to combine and return the octopus and any resting juices to the pot. Bring to a gentle simmer over medium heat, then reduce to the lowest possible heat, cover tightly, and braise for 1 hour 45 minutes, checking every 30 minutes to ensure the liquid is barely trembling — never a rolling boil.

Remove the lid and insert a meat thermometer into the thickest part of a tentacle — it should read at least 90°C, and the flesh should offer no resistance when pierced with a paring knife, feeling completely tender. If it isn't there yet, cover and continue braising for a further 15 minutes before checking again.

Stir in the olives and capers and cook uncovered for 10 minutes over medium-low heat to marry the flavours and slightly reduce and concentrate the braising sauce.

Remove and discard the bay leaves, thyme sprigs and citrus peels. Taste and adjust the seasoning with salt and pepper.

Ladle into wide shallow bowls, finish with a drizzle of extra virgin olive oil, and scatter generously with fresh parsley. Serve with crusty bread, soft polenta, or boiled waxy potatoes.