Wizzlylabsfud
Culinary Explorer
Today, I will introduce to you a dish that is perfect for feast. Follow me as we prepare this Polipetti ♥
Polipetti affogati – Octopus and tomato stew
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Ingredients
2 1/4 lb of small octopuses, cleaned
1 1/3 fl oz of extra virgin olive oil
2 garlic cloves, bashed
1 3/4 lb of tinned San Marzano tomatoes
1 1/16 pint of passata
3 1/2 fl oz of white wine
1 pinch of chilli flakes, to your taste
chopped parsley
lemon wedges
Method
1
Add the oil to a large pan with the garlic and place over a medium-high heat. Once starting to sizzle, add the baby octopuses and generously season with salt. Cook with a lid on, occasionally turning the octopuses so they sear on all sides
2
After about 10 minutes, the octopuses will have curled up and released their juices. Add the wine, allow to reduce by half, then add the tomatoes and chilli flakes. Stir, replace the lid and leave to simmer for around 90 minutes, or until the meat is tender – this might vary depending on the size of the octopuses. Stir every 30 minutes to avoid sticking to the bottom of the pan
3
Serve with chopped fresh parsley and a squeeze of lemon juice
I think serving it with crusty bread to soak up the sauce is a must, though.
