Stewed octopus is a traditional dish of our cuisine, which originated in the southern regions of italy, such as sicily, campania and apulia.
The recipe itself is very simple. Depending on the time you have to prepare your meal, we suggest you to use our precooked tentacles or the whole raw octopus, should you have more time available.
Capers are also an ingredient that goes perfectly with the recipe: you can serve the octopus on croutons of wholewheat bread or also with a rich pasta sauce. There are no rules to follow for tasting this fantastic dish, just follow your taste buds and enjoy.
After defrosting the whole octopus, cut it into chunks. In a saucepan, put a few tablespoons of extra-virgin olive oil and the octopus chunks. When it is browned, bathe it with half a glass of white grape or fish broth. Let it evaporate over a high flame.
Add the tomato sauce and some datterino tomatoes, salt and pepper. Cover and cook over low heat for 30 minutes. When cooked, sprinkle with chopped parsley and, if you like, a clove of garlic. Check the stewed octopus before removing it from the heat as it might take an additional 10 minutes of cooking.