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Stewed octopus: an easy and tasty second course!

Octopus stew

Ingredients and recipe for stewed octopus, a second course for a very tasty and really simple fish dinner.

Are you planning to organize a fish-based dinner and you really don't know what to prepare? No problem, today we offer you the recipe for stewed octopus, a really tasty and easy to make second course. The octopus is characterized by a fibrous consistency and for this reason it is important to massage it vigorously before proceeding with cooking.

For this reason it is also necessary that the octopus is cooked with a good sauce and covered by the liquid, whether it is water or fish stock. Let's see immediately all the steps of the recipe!

Octopus stew
Octopus stew

Preparation of stewed octopus

  1. First of all wash the octopus thoroughly under cold water, beat it quickly on a cutting board then immerse it for 5 minutes in a pan of lightly salted boiling water. After this time, drain it and let it cool.
  2. Take back the now cold octopus, remove the darker parts directly with your hands or with the help of a knife then cut it into pieces.
  3. Grease the bottom of a low-sided pan with a drizzle of olive oil, add the peeled and finely chopped onion, put on the heat and leave to infuse for a minute.
  4. Add the chilli pepper, the aromatic herbs and the chopped garlic, mix and after a minute add the octopus.
  5. Deglaze with the white wine, let the alcohol evaporate then add the washed and chopped tomatoes and the tomato purée.
  6. Mix, wet everything with a ladle of hot water, open the lid and continue cooking for 35 minutes or in any case until the octopus is tender.
  7. Season with salt if necessary and serve with crunchy croutons, enjoy your meal!

For your summer dinners we suggest you try the octopus carpaccio recipe.

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