Stewed or casseroled octopus, the recipe.
Some time ago, on a ship, I tasted a good stewed octopus (at the buffet). Having already tasted it in many restaurants, I decided to offer you the recipe here.
Stewed octopus is a traditional Mediterranean dish, appreciated for its simplicity and its rich and tasty taste. This recipe combines the delicate flavor of octopus with a tomato sauce and aromas that make it irresistible. Here's how to prepare it.
Ingredients
– 1 octopus of about 1-1.5 kg;
– 400 g of peeled tomatoes (or tomato puree);
– 1 medium onion;
– 2 cloves of garlic;
– 1 glass of dry white wine;
– 1 bay leaf;
– 1 sprig of rosemary;
– 1 chili pepper (optional);
– Extra virgin olive oil to taste;
– Salt and pepper to taste;
– Chopped fresh parsley to garnish.
Procedure
Preparing the octopus:
– If the octopus is fresh, clean it thoroughly under running water, removing the viscera and eyes. You can ask the fishmonger to do this for you.
– If the octopus is frozen, defrost it completely in the refrigerator and then rinse it.
Cooking the octopus:
– Bring a large pot of lightly salted water to the boil.
– Immerse the octopus in the boiling water for about 30-40 minutes, until it is tender. You can check the cooking by sticking a fork into the tentacles: they should be soft.
– Drain the octopus and let it cool slightly, then cut it into pieces of about 2-3 cm.
Preparation of 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 fry until golden and fragrant.
Adding the octopus and herbs:
– Add the octopus pieces to the saucepan and brown them 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 chilli pepper (if using).
– Mix well and bring to the 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 add a little hot water if necessary to maintain the right consistency.
Seasoning adjustment:
– Season with salt and pepper to taste.
– Remove the bay leaf and the sprig of rosemary.
Service:
– 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 tasty: slow cooking is essential to obtain a tender and tasty octopus. Take your time and let the octopus absorb all the aromas of the sauce.
Regional variations: in some regional variations, black olives, capers or even potatoes are added directly to the casserole during cooking.
Advance: this dish can be prepared in advance and reheated at the time of serving. Resting allows the flavors to blend further.
Stewed octopus is a dish that conquers with its authentic taste and simplicity. Perfect for a dinner with friends or for a Sunday lunch with the family, it is a perfect example of how Mediterranean cuisine knows how to enhance the flavors of the sea with few, but expertly combined, ingredients. Enjoy your meal!
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Here is a photo of the dish 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
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
