Stewed or casseroled octopus: the recipe.
Some time ago, on a ship, I enjoyed a delicious stewed octopus (at the buffet). Having already enjoyed it in many restaurants, I decided to share the recipe here.
Stewed octopus is a traditional Mediterranean dish, appreciated for its simplicity and rich, flavorful taste. This recipe combines the delicate flavor of octopus with a tomato sauce and herbs that make it irresistible. Here’s how to prepare it.
Ingredients
– 1 octopus, about 1-1.5 kg;
– 400 g peeled tomatoes (or tomato puree);
– 1 medium onion;
– 2 cloves garlic;
– 1 glass dry white wine;
– 1 bay leaf;
– 1 sprig rosemary;
– 1 chili pepper (optional);
– Extra virgin olive oil to taste;
– Salt and pepper to taste;
– Chopped fresh parsley for garnish.
Method
Preparing the octopus:
– If the octopus is fresh, clean it thoroughly under running water, removing the guts and eyes. You can ask your fishmonger to do this for you.
– If the octopus is frozen, thaw it completely in the refrigerator and then rinse it.
Cooking the octopus:
– Bring a large pot of lightly salted water to a boil.
– Immerse the octopus in the boiling water for about 30-40 minutes, until tender. You can check for doneness by poking the tentacles with a fork; they should be soft.
– Drain the octopus and let it cool slightly, then cut it into pieces about 2-3 cm.
Preparing the base:
– Finely chop the onion and garlic.
– In a large saucepan, heat a little extra virgin olive oil over medium heat.
– Add the chopped onion and garlic and sauté until golden and fragrant.
Adding the octopus and herbs:
– Add the octopus pieces to the saucepan and sauté for a few minutes.
– Pour in the white wine and let it evaporate, stirring occasionally.
Stewing:
– Add the peeled tomatoes (or tomato puree) to the saucepan.
– Add the bay leaf, rosemary sprig, and chili pepper (if using).
– Stir well and bring to a boil, then reduce the heat to low.
– Cover the saucepan and simmer for about 45-60 minutes, until the octopus is tender and the sauce has thickened. Stir occasionally and, if necessary, add a little hot water to maintain the right consistency.
Seasoning adjustments:
– Season with salt and pepper to taste.
– Remove the bay leaf and rosemary sprig.
Serving suggestions:
– Serve the stewed octopus hot, garnished with chopped fresh parsley.
– Accompany it with croutons, polenta, or boiled potatoes for a complete and satisfying meal.
Tips:
Tender and flavorful: Slow cooking is essential for a tender and flavorful octopus. Take your time and let the octopus absorb all the flavors of the sauce.
Regional variations: In some regional variations, black olives, capers, or even potatoes are added directly to the saucepan during cooking.
Make-ahead: This dish can be prepared ahead of time and reheated just before serving. Resting allows the flavors to meld further.
Stewed octopus is a dish that captivates with its authentic flavor and simplicity. Perfect for a dinner with friends or a Sunday family lunch, it’s a perfect example of how Mediterranean cuisine enhances the flavors of the sea with just a few, yet expertly combined, ingredients. Enjoy!
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Here’s a photo of the dish we enjoyed on board:
Photo taken with Honor 20.
Stewed or casseroled octopus, the recipe – Compote de poulpe ou cocotte, la recette – Pulpo guisado o a la cazuela, la receta – Polvo estufado ou caçarola, a receita – Geschmorter Oktopus oder Auflauf, das Rezept – Công thức bạch tuộc hầm hoặc thịt hầm
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