Polipetti affogati – Neapolitan octopus and tomato stew

1 hour 40 minutes


Polipetti affogati

  • 1kg small octopuses, cleaned
  • 40ml of extra virgin olive oil
  • 2 garlic cloves, bashed
  • 800g of tinned San Marzano tomatoes
  • 500ml of passata
  • 100ml of white wine
  • 1 pinch of chilli flakes, to your taste
  • chopped parsley
  • lemon wedges


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
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
Serve with chopped fresh parsley and a squeeze of lemon juice