The octopus ragout is the “seaside” version of the classic meat ragout. A simple and delicious sauce perfect for seasoning pasta and gnocchi or accompanying rice, bruschetta, and polenta crostini in the cold season. Yes, it takes a bit of time to prepare. I plan in advance and cook the octopus in the slow cooker. I put it there, and it does all the work. Or in some supermarkets, you can find pre-cooked vacuum-sealed octopus at the fish counter (but I consider it overpriced) or frozen and cooked. Choose the method that suits you best for making this octopus. Meanwhile, here’s the recipe to prepare this tasty octopus ragout.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Slow cooking, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs octopus
- 14 oz tomato puree
- 3 cloves garlic
- 2 leaves bay leaf
- 3 tbsps extra virgin olive oil
- 2 oz white wine
- to taste salt
Tools
- 1 Slow cooker Crok-pot
- 1 Casserole low sides
- 1 Cutting Board
- 1 Knife
Steps
To cook the octopus in the slow cooker, I used a frozen pre-cleaned octopus. I took it out of the freezer the night before and let it thaw slowly in the refrigerator. By the next morning, it was ready. I just had to wash it well under water and start cooking.
If your package doesn’t specify that the octopus is pre-cleaned or if you use fresh octopus (but in this case, you will need to check the cooking times yourself because I haven’t tried), you will need to clean it: rinse the octopus under running water, scrubbing the head and tentacles well. Pat it dry with paper towels: remove the eyes and beak by cutting the area with a small knife. If the octopus is fresh, it should also be tenderized to break the fibers and make the meat softer. If present, remove the entrails from the pouch and rinse the octopus thoroughly under running water again.
Distribute the oil on the bottom of the slow cooker (I used just one tablespoon, but you can use a bit more if you like). Place the octopus inside the pot with the mouth facing up (head goes down). Add a clove of garlic and two bay leaves. Close the slow cooker with its lid and set it to HIGH for four hours. Do not add water. There’s no need for anything. Don’t worry, the octopus won’t burn! It will release its own water.
At the end of cooking, turn off the slow cooker and let the octopus cool inside.Cut the octopus into cubes. In a low-sided casserole, heat the oil with the garlic, add the octopus cubes, and deglaze with the wine. Add the tomato puree, season with salt, and cook for 15 minutes over low heat. The sauce is ready to be used as desired.
