Stewed octopus is a tasty recipe that’s always a hit at my house. The only downside is the long cooking time for the octopus, so I cut it into large pieces — this way it soaks up more flavor and cooks faster. I assure you that the stewed octopus prepared as I explain in the recipe is fabulous: it stays tender, juicy and flavorful. If you have some sauce left over, you can toss it with pasta and wow everyone a second time.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4
- Cooking methods: Stovetop
Ingredients for stewed octopus
- 2.2 lb Octopus
- cups Datterini cherry tomatoes
- 1 clove Garlic
- 1/2 cup Dry white wine
- 6 tablespoons Extra-virgin olive oil
- 2 pinches Salt and pepper
- 1 bunch Parsley
Preparation of stewed octopus
To prepare the stewed octopus, first clean the octopus if your fishmonger hasn’t already done so: open the head, remove the inner sac, the eyes and the beak, and rinse it very well under running water.
Let it drain thoroughly and then cut it into more or less uniformly sized chunks. In a wide, high-sided pan heat the extra-virgin olive oil and sauté the whole garlic clove (which should be removed later).
Wash the cherry tomatoes and cut half of them into small pieces and leave the rest halved so you’ll find pieces after cooking.
After a few minutes of frying the garlic, add the octopus pieces and let them brown on all sides; they should take on a nice darker color. At this point deglaze with the white wine and let it evaporate well.
Add the tomatoes, stir to infuse the flavors and season with a generous pinch of salt. Reduce the heat, cover the pot and cook the stewed octopus for at least 30 minutes.
Check halfway through cooking to make sure the sauce doesn’t dry out too much: uncover, stir everything with a wooden spoon and cover again, finishing the cooking over low heat.
If you like, halfway through cooking you can add black olives to taste and also a tablespoon of rinsed capers.
When the cooking time is up, pierce a piece of octopus with a toothpick to check doneness — you might need another 10 minutes. When fully cooked, adjust the salt, season with freshly ground black pepper or a pinch of chili powder, sprinkle generously with chopped parsley and…
ENJOY!
How to store stewed octopus
Stewed octopus can be stored in the fridge in an airtight container for 2 days. You can freeze the stewed octopus; before consuming, thaw completely in the refrigerator and reheat in a pan. If you prefer more sauce, you can also add passata (strained tomatoes) to the stewed octopus.
Other recipes
HERE and also HERE you can find OTHER recipes with OCTOPUS. If you want to see more recipes RETURN TO HOME
