Italian Style Octopus Stewed Recipes

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POLIPO IN UMIDO: STEWED OCTOPUS



Polipo in Umido: Stewed Octopus image

Provided by Food Network

Time 1h2m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons extra-virgin oil olive
3 cloves garlic, crushed
Red chili peppers, crushed, optional
5 anchovy fillets
20 capers
2 pounds octopus*, cut into 1-inch cubes
12 cherry tomatoes, quartered (about 1 cup)
Bunch of fresh Italian parsley, finely chopped
Salt

Steps:

  • In a pan, heat up the extra-virgin olive oil. Add the garlic, chili peppers, anchovies, and capers, and let cook together for 30 seconds.
  • Add the octopus and stir. Stir in the cherry tomatoes and parsley. Let the stew cook on low to medium heat for approximately 1 hour, or until tender. Add salt, to taste.

ITALIAN STYLE OCTOPUS STEWED RECIPE



Italian Style Octopus Stewed Recipe image

Octopus is the one of people's favorite seafood recipe, So come and learn how you can make this delicious recipe in Italian style at home.

Provided by FoodPinup

Categories     < 4 Hours

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 2

1 cup white wine
1 cup crushed tomatoes

Steps:

  • 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.

Nutrition Facts : Calories 64.3, Sodium 3.9, Carbohydrate 2, Sugar 0.8, Protein 0.1

ITALIAN CHICKPEA STEW



Italian chickpea stew image

A wonderful dish for entertaining, as it can be made in advance and tastes just as good hot or cold

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 13

550g salad potato (such as Charlotte)
250g bag trimmed, washed spinach leaves
4 tbsp light olive oil
1 red onion , finely chopped
2 garlic cloves , finely chopped
½ tsp dried crushed chilli
200ml dry white wine (2 small glasses)
6 plum tomatoes , peeled, seeded and diced
2x cans chickpea (preferably organic), drained and rinsed
2 tbsp lemon juice
6 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
4 tbsp extra-virgin olive oil

Steps:

  • Cook the potatoes in salted boiling water for 15-20 minutes until tender. Meanwhile, tip the spinach into a colander or sieve, pour boiling water over it from the kettle so the spinach wilts, then hold it under the cold tap until it's cooled down. Shake it well and leave to drain. Drain the potatoes and cut into 1cm dice.
  • Heat the light olive oil in a large pan and cook the onion and garlic over a low heat for 3-4 minutes until soft and translucent. Add the chillies and wine, tip in half the tomatoes and cook over a moderate heat until nearly all the wine has evaporated. Stir in the chickpeas, diced potatoes and spinach and cook for 5 minutes.
  • Add the lemon juice, parsley, mint, extra virgin olive oil and remaining tomatoes. Season with salt and pepper to taste. If the stew seems a little dry, add a splash of water or vegetable stock.

Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

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