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1
Freeze the cleaned octopus for a full 24 hours. Thaw completely, rinse under cold water, clean the mantle and beak, and cut into 5 cm sections. Pat dry. The octopus must be dry before it meets the oil.
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2
Heat the olive oil in a heavy braising pot over high heat until it shimmers. Add the octopus sections in a single layer and brown without disturbing, turning once, until a deep Maillard crust forms on at least two sides. The surface should colour decisively — not steam.
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3
Reduce the heat to medium. Add the crushed garlic and black peppercorns to the pot. Stir for one minute until the garlic is fragrant but not coloured.
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4
Pour in the red wine. Raise the heat and reduce by half — this is where the dish lives or dies: raw wine tannin left unreduced will harden the sauce past recovery; the liquid must lose half its volume before the tomatoes are added, which takes approximately 5 minutes at a brisk simmer.
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5
Add the chopped tomatoes. Stir to combine with the reduced wine. Season with sea salt. Bring to a low simmer, cover with a tight-fitting lid, and braise for 45–60 minutes over the lowest heat that maintains a gentle bubble.
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6
At 45 minutes, test with a fork at the thickest section of octopus. The fork must enter with zero resistance. If any resistance remains, cover and continue at 10-minute intervals until the test is passed.
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7
Uncover and assess the braising liquid. If it is thin or watery, raise the heat and reduce, uncovered, until the sauce is thick and dark. The octopus sections should hold their shape and be coated in a concentrated, glossy sauce.
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8
Add the fresh mint in the final 5 minutes of cooking only. Stir through, cover briefly, and remove from heat. The sauce should carry a clean herbal lift without bitterness.