Braised Octopus

By Molly O’Neill

Published September 19, 1992

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

  • ½ cup olive oil

  • 3 cloves garlic, minced

  • 1 tablespoon grated ginger

  • ½ teaspoon chili-pepper flakes

  • 1 large octopus, about 6 pounds, cleaned, body discarded, tentacles cut into ½-inch chunks

  • 3 cups fresh tomatoes, peeled, seeded and minced

  • Salt and freshly ground pepper to taste

  • ½ cup minced Italian flat-leaf parsley

  • 4 thick slices crusty country bread

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 327 milligrams cholesterol; 910 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 36 grams fat; 3 grams fiber; 2005 milligrams sodium; 106 grams protein; 5 grams sugar

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 1 ½ 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.

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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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