Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Polipo in Umido: Stewed Octopus
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- Level: Advanced
- Total: 1 hr 2 min
- Prep: 2 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 36 g
- Cholesterol
- 113 mg
- Sodium
- 814 mg
- Level: Advanced
- Total: 1 hr 2 min
- Prep: 2 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 36 g
- Cholesterol
- 113 mg
- Sodium
- 814 mg
Ingredients
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Directions
- 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.
- 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.
