Octopus in their own juice called in Bari L pulp in da l’acqua lor. A typical dish of the Apulian tradition, prepared with very simple ingredients cooked in the water they release during cooking. We Bari locals also use this saying to describe someone very grumpy and difficult to deal with, so they need to be “left to stew in their own juice.” In Bari, we find already curled octopuses in all the fish markets, but if this is not possible, simply blanch the tentacles in boiling water. Octopus here is cooked in various ways, with potatoes, with sauce, roasted, fried, in salads, etc., but the best way to enjoy it is raw. It is a staple, especially on holidays. In this recipe, the octopus will be tender and flavorful, thanks also to the earthenware pot cooking. Now I’ll leave you to the recipe. Try it!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow fire
- Cuisine: Italian
Ingredients
- 1.5 lbs octopus
- 1 red onion
- 1 garlic
- 5 cherry tomatoes
- parsley
- chili pepper
- oil
Tools
- Earthenware pot
Steps
First, clean the octopus by removing the beak in the center and the skin from the sack.
Wash them and place them in the earthenware pot with a drizzle of oil
Add all the ingredients, chopped parsley, sliced onion, whole garlic, chili pepper in pieces or powder, and cherry tomatoes cut in half.
Before placing the lid, put a sheet of parchment paper on the pot and then the lid. This will keep the moisture inside. Turn on over low heat and let it cook for 1 hour and a few minutes, always check the cooking with a fork, if it pierces easily it means it’s cooked.
After the time has passed, the octopus in their own juices is ready!!
Storage
You can store octopus in their own juice in the refrigerator for up to 2 days.
Tip
You could use the sauce to dress spaghetti, for a light and delicious first course.
