Polipo in Umido: Stewed Octopus
Polipo in Umido: Stewed Octopus
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 36
- Cholesterol
- 113
- Sodium
- 814
- Total: 1 hr 2 min
- Prep: 2 min
- Cook: 1 hr
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 36
- Cholesterol
- 113
- Sodium
- 814
- Total: 1 hr 2 min
- Prep: 2 min
- Cook: 1 hr
Ingredients
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
Salt
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.
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Danielle S.
I can't believe no one has reviewed this recipe yet! I've been using David Rocco's polipo in umido recipe since the episode first aired (loved Eddie). About to make it tonight for the thousandth time. My only adjustment to this recipe is instead of using 12 grape tomatoes, I use a whole pint of them. I find the result comes out kind of dry with just the 12. Italian Mamma agrees.
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