Braised octopus – Polpo in umido

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


  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


  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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