Italian Stewed Octopus (Polpi in Umido)
A traditional Southern Italian stewed octopus (polpi in umido) features tender octopus cooked in a rich white wine and tomato sauce, offering deep and rewarding flavors.
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Instructions
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Start boiling a large pot of salty water. Blanch the octopus for 1 to 2 minutes, then remove and discard the water.
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Cut the octopus into large pieces and sauté in olive oil over medium-high heat for 2 to 3 minutes, then add chopped garlic and sauté for 1 to 2 more minutes.
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Pour in white wine and bring to a boil, cooking down for 3 to 4 minutes. Stir in tomatoes and chili flakes, then bring to a simmer.
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Season with salt and honey or sugar. Cover and simmer for 30 minutes.
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After 30 minutes, add optional capers, half the dill, and half the parsley, checking the octopus for tenderness.
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If the octopus remains chewy, cover and continue simmering for up to an additional 45 minutes.
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Ten minutes before the octopus is fully tender, uncover the pot and increase heat slightly to thicken the sauce.
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Stir in the remaining dill, parsley, and black pepper to taste before serving with bread or pasta.