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Tender Octopus Stew

Tender Octopus Stew

Discover the rich flavors of Tender Octopus Stew, a comforting Neapolitan dish with olives, capers, and tomatoes. Perfect for cozy dinners or impressing guests!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg fresh octopus
  • 125 ml extra virgin olive oil
  • 400 g passata (tomato puree)
  • 250 g cherry tomatoes
  • 150 g pitted green and black olives
  • 80 g capers (rinsed if salted)
  • 2 dried or fresh chili peppers
  • 1 bunch fresh parsley
  • 250 ml water
  • 2 cloves garlic
  • to taste Salt

Equipment

  • Large pot with a lid
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Clean the octopus by removing the beak, eyes, and rinsing thoroughly under cold water.
  2. Heat olive oil in a large pot over medium heat and sauté the whole garlic cloves until golden.
  3. Add the olives, capers, and chili peppers to the pot, stirring for a couple of minutes.
  4. Incorporate the cherry tomatoes and passata, stir well, and then add the water.
  5. Nestle the cleaned octopus into the sauce, cover, and simmer on low heat for 50–60 minutes.
  6. Once the octopus is fork-tender, adjust seasoning and let simmer uncovered for the last 15 minutes.
  7. Serve hot, garnished with freshly chopped parsley and accompanied by toasted bread.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 16gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 20mg

Notes

This dish tastes even better the next day as flavors meld; refrigerate for up to 3 days or freeze for up to 3 months.
Use crusty bread for dipping and sprinkle parsley just before serving for freshness.
If using frozen octopus, thaw overnight in the fridge and don’t forget to score the tentacles to prevent curling.
Tried this recipe?Let us know how it was!