Baby octopus in white with peas is a simple yet flavorful seafood main course. Baby octopus are small little octopuses and in this case you can also serve them as an appetizer on toasted bread crostini.
With the addition of rice and broth you can also make a delicious risotto and baby octopus in white with peas become a great first course. If you want to stay in the seafood theme, here is another simple fish recipe potato and fresh anchovy tart.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/3 lb baby octopus (small octopuses)
- 2 cups peas (fresh or frozen)
- 1 clove garlic
- 1 shallot (or 1/2 onion)
- dry white wine (1 1/2 glasses (about 3/4 cup))
- to taste olive oil
- to taste salt and chili pepper
Preparation
1 – Clean the baby octopus by removing the central beak and the eyes, then peel them and empty the mantle.
2 – Pour a little olive oil into a saucepan and lightly brown the chopped shallot (or onion) together with the garlic clove.
3 – Add the baby octopus to the saucepan with the shallot and sauté them until the tentacles curl, then pour in the white wine and let it evaporate.4 – At this point add the peas, half a glass of water or fish or vegetable broth (about 1/4 cup), salt and chili pepper to taste.
5 – Cover and let cook for about 30-40 minutes.
6 – During cooking, if necessary, add more water or broth until the baby octopus and peas are cooked and tender.
