Description
Traditional Italian dish featuring baby octopuses simmered in a rich tomato sauce with aromatic herbs and spices.
Ingredients
Scale
- 1 kg (2.2 lbs) baby octopuses (polipetti), cleaned by removing central beak, eyes, and innards
- 300 g (10.5 oz) peeled tomatoes (pomodori pelati), roughly chopped
- 4–5 tablespoons (60–75 ml) extra virgin olive oil (olio extravergine di oliva)
- 2 medium white onions (cipolle bianche), thinly sliced
- 1–2 hot chili peppers (peperoncini piccanti), chopped
- Salt, to taste
- Pepper, to taste (freshly ground)
- Fresh parsley (prezzemolo fresco), to taste, chopped for garnish
Instructions
- Step 1: Thoroughly clean the baby octopuses by removing the central beak, eyes, and the innards inside the head. Rinse them carefully under cold running water, making sure to wash away any grit. Let them drain well before cooking.
- Step 2: Place a large saucepan over medium heat. Add 4–5 tablespoons (60–75 ml) of extra virgin olive oil. Once heated, add the chopped chili peppers and thinly sliced white onions. Cook slowly, stirring occasionally, until the onions become soft and slightly golden in color. This may take around 10–15 minutes.
- Step 3: Add the cleaned baby octopuses whole to the sautéed aromatics. Stir occasionally while cooking until the octopus begins to release its juices. This process will change their texture and color, and typically takes about 10–15 minutes.
- Step 4: Add the roughly chopped peeled tomatoes to the saucepan. Season with salt to taste and add a fresh grind of pepper. Stir to combine, then cover the pan with a lid. Reduce the heat to maintain a gentle simmer for about 45–50 minutes. The sauce will develop a rich aroma and flavors will meld.
- Step 5: After simmering, taste the sauce and adjust the seasoning with additional salt and pepper as needed to balance the flavor without overpowering the octopus.
- Step 6: Before serving, sprinkle fresh chopped parsley over the dish. This will add color and a fresh herbaceous note to the final presentation.
Notes
- Room Temperature: Store in an airtight container up to 1 day. Keep away from heat and direct sunlight.
- Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
- Freezing: Wrap tightly in plastic wrap or aluminum foil, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- If baby octopuses are not tender after simmering, extend cooking time by an additional 15 minutes until fully cooked through.
- If the sauce becomes too thick, add 50 ml (about 3 tablespoons) of water while stirring continuously to smooth the consistency.
- When octopuses do not release enough juices, cook uncovered on medium heat for 10 minutes to allow evaporation.
- For a more intense flavor, simmer the dish for at least 30 minutes after adding tomatoes to deepen the infusion.
- If the dish tastes bland, add an extra pinch of salt and freshly ground pepper right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg