Stewed octopus is a delicious second course that I recommend you try 🙂
I often cooked it with potatoes because it was one of my mom’s favorite dishes, and I have continued to do so, but today I decided to try this version too.
After the Luciana-style octopus, here I am with this other recipe 😉
Stewed octopus is prepared with tomato sauce and aromatic herbs, and I cooked it for at least about 2 hours.
Yes, I took about 2 hours because I like it well cooked and thus it becomes very tender and soft, but if you prefer it crunchier, decrease the cooking time, and it also depends on the size of the octopus: the larger it is, the longer the cooking time.
I used sage and oregano as aromatic herbs, but you can also use thyme.
Stewed octopus is a main course that satisfies without being too heavy 😉
P.S.: I suggest you also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 259.73 (Kcal)
- Carbohydrates 17.08 (g) of which sugars 6.36 (g)
- Proteins 31.43 (g)
- Fat 8.47 (g) of which saturated 2.01 (g)of which unsaturated 1.91 (g)
- Fibers 3.36 (g)
- Sodium 241.91 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stewed Octopus
- 2.2 lbs octopus
- 1 1/4 cups tomato puree
- 1 qt water
- 1 onion
- 1 tbsp extra virgin olive oil
- to taste oregano
- to taste salt
- to taste pepper
Tools
- 1 Pot
- 1 Knife
- 1 Fork
- 1 Cutting board
Steps for Stewed Octopus
Wash and dry the octopus.
Place it on a cutting board and clean it: cut the pouch trying to remove the eyes.
In the center underneath the octopus remove the beak with a small knife, clean the inside of the head and rinse everything well.
In a tall and narrow pot, pour a little olive oil with the onion, turn on the heat and let it warm for a few seconds, add the tomato puree with water, and bring to a boil.
Immerse the octopus, cover with a lid, and let it cook for about 2 hours or until it is tender.
P.S. To check if it is cooked you can use a fork trying to pierce it inside the octopus: if it penetrates easily, it is cooked.
At the end of cooking, add salt, pepper, and oregano to taste.
Serve immediately while hot.
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