Polpo alla Pugliese (Pugliese-style Octopus)
Pugliese-style Octopus (Polpo alla Pugliese) is a traditional dish from the Puglia region of Italy, known for its simple yet flavorful cuisine. This recipe features tender octopus cooked in a savory tomato sauce, infused with the flavors of the Mediterranean.
Ingredients
- 1.5 kg (3.3 lbs) octopus, cleaned and cut into pieces
- 4 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g (18 oz) canned tomatoes, crushed
- 1/2 cup dry white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the octopus pieces to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the crushed tomatoes and white wine. Season with salt and pepper, then cover and simmer for 2 hours, or until the octopus is tender.
- Sprinkle the chopped parsley over the octopus before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 10g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Chef's knife Cooking thermometer
Serving suggestions
Serve the Pugliese-style Octopus with crusty bread or over a bed of al dente pasta for a complete meal.
Tips & tricks
For the best flavor, use fresh octopus if available. If using frozen octopus, be sure to thaw it completely before cooking.
Cost
$25