Italian Style Octopus Recipes

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ITALIAN STEWED OCTOPUS (POLPI IN UMIDO)



Italian Stewed Octopus (Polpi in Umido) image

This recipe for Southern Italian polpi in umido, or stewed octopus in white wine and tomatoes, takes a while but the flavor combinations are worth it.

Provided by Hank Shaw

Categories     Appetizer     Dinner     Entree

Time 1h30m

Yield 4

Number Of Ingredients 12

1 pound octopus (either small or large)
4 tablespoons olive oil
4 cloves garlic (finely chopped)
1 cup white wine
1 cup crushed tomatoes (canned or peeled, chopped fresh tomatoes )
1 teaspoon chili flakes
1 teaspoon salt
2 tablespoons honey (or sugar)
Optional: 2 tablespoons capers
2 tablespoons fresh dill (chopped)
4 tablespoons fresh parsley (chopped)
Black pepper (to taste)

Steps:

  • Bring a large pot of salty water to a boil. Toss the octopus into the boiling water , return to a boil and cook for 1 to 2 minutes, then remove. Discard the water.
  • Cut the octopus into large pieces and sauté in olive oil over medium-high heat for 2 to 3 minutes. Add the chopped garlic and sauté for another minute or two.
  • Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3 to 4 minutes. Add the tomatoes and chili flakes and bring to a simmer.
  • Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.
  • At 30 minutes, add the optional capers, half the dill, and half the parsley. Check the octopus-sometimes small ones will be tender in just 30 minutes.
  • If it is still super-chewy, cover the pot again and simmer for up to another 45 minutes.
  • When you think you are about 10 minutes away from the octopus being done, uncover the pot and turn the heat up a little to cook down the sauce.
  • To serve, add the remaining dill and parsley and black pepper to taste.
  • Accompany with bread or pasta either hot or at room temperature. A crisp white wine like Spanish Albarino, Italian Orvieto or pinot grigio makes a good pairing for this interesting seafood meal.

Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Cholesterol 109 mg, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, Sodium 1169 mg, Sugar 12 g, Fat 16 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

SPANISH OCTOPUS



Spanish Octopus image

Above and beyond the ingredients, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.

Provided by Chef John

Categories     World Cuisine Recipes     European     Spanish

Time 3h22m

Yield 2

Number Of Ingredients 14

1 yellow onion, coarsely chopped
3 cloves garlic, peeled and crushed
1 large bay leaf
1 ½ teaspoons smoked Spanish paprika
1 ½ teaspoons kosher salt
1 tablespoon olive oil
½ cup white wine
1 (1 pound) piece Spanish octopus
2 tablespoons olive oil
1/3 cup braising liquid
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
salt to taste
1 pinch cayenne pepper to taste

Steps:

  • Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
  • Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
  • Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
  • Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
  • Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
  • Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
  • Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
  • Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

Nutrition Facts : Calories 513.2 calories, Carbohydrate 15 g, Cholesterol 108.9 mg, Fat 29.7 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 4.3 g, Sodium 2046.4 mg, Sugar 3.3 g

ITALIAN-STYLE GRILLED OCTOPUS RECIPE - (4/5)



Italian-Style Grilled Octopus Recipe - (4/5) image

Provided by á-31592

Number Of Ingredients 7

3 pounds cleaned octopus
1 cup dry white wine
1/4 cup whole peppercorns
2 lemons, plus additional lemon wedges for serving
1 wine cork
2 cloves garlic, peeled
1/2 cup extra virgin olive oil divided

Steps:

  • 1. In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Drain, and allow the octopus to come to room temperature. 2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over coal grate. Alternatively, set the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper.Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side. 3. Cut the octopus tentacles, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper. Serve immediately or at room temperature with lemon wedges if desired.

MARINATED OCTOPUS



Marinated Octopus image

Categories     Marinate     Octopus     Simmer     Boil

Yield serves 8

Number Of Ingredients 17

1 (8-pound) octopus, cleaned
1 cork (see headnote)
1 tablespoon peppercorns
2 carrots, peeled
1 onion, halved
1 head garlic, halved
1 bulb fennel, halved
2 ribs celery, halved
3 fresh or 2 dried bay leaves
Kosher salt and freshly ground pepper
1/4 cup fresh lemon juice
3/4 cup extra-virgin olive oil
1 or 2 lemons (enough to produce 1/4 cup juice)
1 orange
1 shallot
1 clove garlic, sliced paper-thin
Generous pinch of chile flakes

Steps:

  • In a large stockpot, place the octopus, cork, peppercorns, carrots, onion, garlic head, fennel, celery, and bay leaves. Cover with cold water. Bring to a light boil and then keep at the barest simmer for 1 hour to 1 hour and 15 minutes, or until the octopus is tender. Place the entire pot in the refrigerator and allow the octopus to cool in the liquid.
  • When cool, remove the octopus from the liquid, discarding the liquid. Cut into 1-inch chunks, including the head. Sprinkle with salt and pepper.
  • In a large bowl, combine the lemon juice and olive oil. Using a vegetable peeler, remove the zest from the lemon(s) and orange in large strips and add to the bowl. Slice the shallot into rings and add to the bowl with the sliced garlic and chile flakes. Add the octopus chunks and toss to coat. Allow to marinate at room temperature for about 1 hour, stirring about every 10 minutes to mingle the flavors. Serve at room temperature.

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

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