Italian Stewed Octopus (Polpi in Umido)
This recipe for Southern Italian polpi in umido, or stewed octopus in white wine and tomatoes, takes a while but the flavor combinations are worth it.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound octopus (either small or large)
- 4tablespoons olive oil
- 4cloves garlic (finely chopped)
- 1cup white wine
- 1cup crushed tomatoes (canned or peeled, chopped fresh tomatoes )
- 1teaspoon chili flakes
- 1teaspoon salt
- 2tablespoons honey (or sugar)
- Optional: 2 tablespoons capers
- 2tablespoons fresh dill (chopped)
- 4tablespoons fresh parsley (chopped)
- Black pepper (to taste)
Instructions
Step 1
Bring a large pot of salty water to a boil. Toss the octopus into the boiling water , return to a boil and cook for 1 to 2 minutes, then remove. Discard the water.Step 2
Cut the octopus into large pieces and sauté in olive oil over medium-high heat for 2 to 3 minutes. Add the chopped garlic and sauté for another minute or two.Step 3
Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3 to 4 minutes. Add the tomatoes and chili flakes and bring to a simmer.Step 4
Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.Step 5
At 30 minutes, add the optional capers, half the dill, and half the parsley. Check the octopus—sometimes small ones will be tender in just 30 minutes.Step 6
If it is still super-chewy, cover the pot again and simmer for up to another 45 minutes.Step 7
When you think you are about 10 minutes away from the octopus being done, uncover the pot and turn the heat up a little to cook down the sauce.Step 8
To serve, add the remaining dill and parsley and black pepper to taste.Step 9
Accompany with bread or pasta either hot or at room temperature. A crisp white wine like Spanish Albarino, Italian Orvieto or pinot grigio makes a good pairing for this interesting seafood meal.