Italian Food · Main courses · Pescatarian

Braised octopus – Polpo in umido

Octopus

GAH! It’s cold outside and there is a snowstorm coming our way so I am just going to go ahead and leave this piece of sunshine on a plate here for you.
A slow braise that warms the house (and makes it smell DAH-LICIOUS!) and a bowl of food that is better than a hug in one of those giant knit blankets. Ok, maybe they are on the same level. Or maybe not, because the octopus stew also brings memories of meals at the warm Italian seaside so… You know.

Stay warm and Buon Appetito!
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Braised octopus – Polpo in umido


  • Author: BribedWithFood
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2

Ingredients

  1. 400g cleaned octopus roughly chopped
  2. 1 tbsp extra virgin olive oil
  3. 1 big garlic clove
  4. 1 dry scotch bonnet chili
  5. 400g tinned chopped tomatoes
  6. 2 anchovy fillets
  7. 125 ml white wine
  8. Salt and pepper to taste

Instructions

  1. Heat the olive oil in a deep pan, add the garlic and chili and start cooking them at a medium heat for a couple of minutes;
  2. Turn the heat up, add the octopus and brown (about 2 minutes);
  3. Add the white wine and let evaporate (about a minute);
  4. Add the rest of the ingredients, bring to a boil;
  5. Turn heat down and let it simmer for a couple of hours or until the octopus is tender enough to be pierced with a toothpick;
  6. Serve on polenta and sprinkle with fresh parsley.

Keywords: seafood, Italian food, stew

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