Stewed baby octopus with potatoes, grandma’s recipe Light gray in color and with a single suction cup per tentacle, baby octopus are different from octopus: cheaper and a bit less flavorful, but if well cooked they can still give us a simple and delicious seafood dish. For example, I love to cook stewed baby octopus with potatoes, preparing a succulent seafood dish, perfect for an informal dinner with friends or family, ideal for dipping nice pieces of bread. Gently cooked in tomato sauce the baby octopus release their juices and become flavorful; adding potatoes then gives us a complete, humble yet delicious dish. Ready to discover this recipe to make baby octopus? Let’s go to the kitchen, the stewed baby octopus with potatoes are waiting, but before rushing to the stove I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make baby octopus with potatoes

1.8 lb baby octopus
1 1/4 cup peeled tomatoes (blended)
1 clove garlic
to taste parsley
3 tbsp + 1 tsp white wine
to taste salt

Tools

Steps to make baby octopus with potatoes

For this recipe you can use small or larger baby octopus; in any case you will need to clean them.
Empty them of their innards, remove the thin membrane that covers the sac (which contains the innards). Turn the baby octopus inside out and, pressing the sides of the opening that appears between the tentacles, remove the beak; finally remove the eyes with a pair of scissors. If you’re using large baby octopus, cut them into pieces, otherwise skip this step. Heat a little oil with a garlic clove split in half and let it infuse.
Add the baby octopus and brown them, deglaze with the white wine and let it evaporate; then reduce the heat to the lowest setting and cook for 35 minutes without adding water and with the lid on. You will see the baby octopus release their juices and cook gently. After that time, add the blended peeled tomatoes and the chili pepper, adjust the salt and cook for 1 hour at very low heat.
Once the cooking times are followed and you have a flavorful sauce (adding a very small amount of water only if necessary), add the peeled potatoes, rinsed and cut into chunks, and 1 cup of water; continue cooking for another 30 minutes, adjusting the salt if needed.
When the potatoes are cooked and the sauce has reduced, add chopped parsley and serve while still hot.
I recommend cooking only the amount of baby octopus and potatoes you plan to eat, because they are very, very good when freshly made. Leftovers should be stored in the refrigerator and consumed within 24 hours, but they won’t be as good as when freshly cooked.