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.

Polpo alla Pugliese (Pugliese-style Octopus)

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

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the octopus pieces to the pot and cook for 5 minutes, stirring occasionally.
  3. 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.
  4. 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