Italian style octopus stewed (Polpi in Umido) in wine and tomatoes

Octopus is one of my favorite seafood. Unfortunately, fresh octopus is not usually available around here. I sometimes order it online, but for the spur of the moment, I usually fall back to canned octopus. I have tried many different brands over the years and my favorite is the Vigo brand in garlic/olive oil. I usually prepare a salad by mixing it with peppers, herbs, potatoes and vinaigrette. Once in a while I mix it in a mixed seafood stew. However, for the dish at hand it was the perfect taste and texture. I even added the garlic oil from the can since it has a strong taste of the sea. A quick, easy and very affordable seafood recipe. If you are not a fan of octopus, replace it with shrimp, just simmer the shrimp and sauce for less time in order to keep the shrimp succulent and moist.


Step1: saute finely diced onions and garlic paste in olive oil
Step2: when onions are translucent add tomato paste, saute another minute
Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning
Step4: meanwhile, cook bucatini al dente, strain, add some olive oil
Step5: plate bucatini, top with octopus ragout, sprinkle with italian parsley and basil leaves
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Servings:  3
Prep Time:  15 Min
Total Time:  1 hour

Related Categories:   Seafood,  


1 lb octopus, either small or large 4 T. olive oil 4 cloves finely chopped garlic 1 cup crushed tomatoes or peeled, chopped fresh tomatoes 1 cup white wine 2 T. honey or sugar 2 T. chopped fresh dill 4 T. chopped fresh parsley 1 t. chile flakes 2 T. capers (optional) Salt and pepper

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