Recipe courtesy of David Rocco

Polipo in Umido: Stewed Octopus

  • Level: Advanced
  • Total: 1 hr 2 min
  • Prep: 2 min
  • Cook: 1 hr
  • Yield: 4 servings
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4 tablespoons extra-virgin oil olive

3 cloves garlic, crushed

Red chili peppers, crushed, optional

5 anchovy fillets

20 capers

2 pounds octopus*, cut into 1-inch cubes

12 cherry tomatoes, quartered (about 1 cup)

Bunch of fresh Italian parsley, finely chopped



  1. In a pan, heat up the extra-virgin olive oil. Add the garlic, chili peppers, anchovies, and capers, and let cook together for 30 seconds. 
  2. Add the octopus and stir. Stir in the cherry tomatoes and parsley. Let the stew cook on low to medium heat for approximately 1 hour, or until tender. Add salt, to taste.

Cook’s Note

*Have your fish monger prepare the octopus for cooking. If it is a baby octopus (approximately 1 pound) it can be treated like squid. If it is any larger it must be cleaned and boiled to tenderize it before preparing in this recipe.

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