Braised Octopus

By Molly O'Neill

Total Time
2 hours 15 minutes
Rating
4(20)
Comments
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Featured in: FOOD; Dreaming of Capri

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Ingredients

Yield:Four servings
  • ½cup olive oil
  • 3cloves garlic, minced
  • 1tablespoon grated ginger
  • ½teaspoon chili-pepper flakes
  • 1large octopus, about 6 pounds, cleaned, body discarded, tentacles cut into ½-inch chunks
  • 3cups fresh tomatoes, peeled, seeded and minced
  • Salt and freshly ground pepper to taste
  • ½cup minced Italian flat-leaf parsley
  • 4thick slices crusty country bread
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

910 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 106 grams protein; 2005 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large, heavy pot over medium heat, warm the olive oil. Add the garlic and ginger, and cook about 2 minutes. Add the chili-pepper flakes and the octopus. Cover. Lower heat. Braise until tender, about 1½ to 2 hours, stirring frequently.

  2. Step 2

    Add tomatoes and stir well. Add salt and pepper to taste. Stir, cover and simmer for 10 more minutes. Add parsley. Serve with grilled country bread.

Ratings

4 out of 5
20 user ratings
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Comments

Hector

Kate: The octopus brings its own liquid to the party. Lower the heat to very low so it doesn't evaporate too fast. Go for it!

Kate

Braise it in what?

Octopus Soup

This reminds me of what my (italian) grandmother made when I was a child. This version is more soupy; if I make it again I will probably add some tomato purée to thicken it. But lovely flavors.

Hector

Kate: The octopus brings its own liquid to the party. Lower the heat to very low so it doesn't evaporate too fast. Go for it!

Kate

Braise it in what?

Eight Legs, two eyes

6 lbs is a medium big beast…. Buy it fresh and freeze (b4 cleaning head out) over night to tenderize. It's easier than slamming it 32 times into the bottom of your row boat. The 1/2 cup of olive oil should be enough to braise…. as long as the heat is low. Keep an eye on it of course. My wife wouldn't add tomato… I would have added it from the get-go. Wine? I don't work for these guys but I sure do like their white: https://www.duca.it/en/vini/corvo-glicine/

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