The Stewed Octopus cooked in a pot is an excellent main course. Choose small and very fresh octopuses that will give their best in cooking. The other ingredients are cherry tomatoes and olives that will form a sauce with which you can dress pasta . . . better than this!
Other recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs small octopuses
- 9 oz cherry tomatoes
- 10 Taggiasca olives (pitted)
- 1 clove fresh garlic
- A few sprigs parsley
- 0.1 oz fine salt
- 1/2 cup dry white wine
- 1.4 tbsp extra virgin olive oil
Tools
- Kitchen Scale
- Pan
Steps
Clean the small octopuses or have them cleaned at the fish market. In a pan with a drizzle of oil, sauté a clove of garlic. Place the octopuses, touching the bottom two or three times so that the tentacles curl up. Let them brown over high heat for 5 minutes and deglaze with white wine.
Add the olives and the washed and chopped cherry tomatoes. Stir and let cook over low heat with a lid for 45 minutes. Salt only at the end. Sprinkle the Stewed Octopus with fresh chopped parsley and serve. With the very tasty sauce, you can dress a dish of pasta.
