In italian is called “Polpo in Umido”, literally translate in “octopus in liquid/moist”. A rich fishy stew made with just few ingredients because the star here is Mr. Octopus that will bring up all the flavour!
You can either make it with fresh or frozen octopus, since it requires long slow simmering it will become tender anyway.
In either way you will have to beat the hell out of it to tenderize the meat. So get a meat-beater or a rolling pin and get rid of all your hidden anger (but try not to make an octopus carpaccio).
- 1 Octopus (about 500g / 1lb)
- 1 can of tomato purèe
- 2 cloves of Garlic
- Olive Oil
- Salt & Pepper
- a pinch of sugar (optional)
- Chili Pepper in flakes
- First of all boil the octopus for about 10 minutes until the tentacles get all curled up. Drain and toss the purple water, let it cool for a few minutes then cut in chunks about 1 inch, 2-3 cm long.
- Meanwhile, in a large pot, prepare the tomato sauce: Drizzle some olive oil and finely chop the garlic cloves. fry the garlic until it starts to brown, then add the tomato purèe.
- Bring to boil then season with salt and pepper.
- Add a pinch of sugar to balance the tomatoes' acidity if necessary.
- Turn the heat to low and add the octopus to the tomato sauce. Simmer for about 40-45 minutes or until the octopus becomes tender.
- When the stew is almost ready, add the finely chopped parsley and chili pepper flakes if you like a little bit of heat.
- Serve with grilled bread, If you really like garlic, you can rub a fresh garlic clove over the toasted bread for a rich garlicky flavour!