> Recipes > Italian stew

Polipetti affogati – Neapolitan octopus and tomato stew

Polipetti affogati

PT1H40M

Share recipe

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
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
Share recipe

Comments ()

Polipetti affogati – Neapolitan octopus and tomato stew

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.