Stewed octopus

Stewed octopus

polpi affogati

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 tablespoons olive oil
8 baby octopus, cleaned, about 120–150g each
2 garlic cloves, finely chopped
1 red chilli, finely chopped
500g polpa di pomodoro or chunky passata
bunch flat-leaf parsley, coarsely chopped
salt
pepper

Method

  1. Heat the olive oil in an earthenware pot or casserole (one with a tight-fitting lid). Add the octopus and fry, stirring, for a minute or so. Add the garlic and chilli and fry for a few seconds, then add the tomato pulp.
  2. Cover with a tight-fitting lid and simmer very gently for 20–30 minutes. The octopus will be cooked by now. Open the lid, scatter in the chopped parsley and season with salt and pepper to taste. Serve with toasted country bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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