Stewed Octopus with Tomato Sauce

How to make Stewed Octopus with Tomato Sauce.

Ingredients: Serves 4-6

  • 2 kg of baby octopus
  • 4 cloves of garlic
  • 1 carrot
  • 1 piece of celery
  • 1 small onion
  • 500 ml of tomato sauce
  • 2 tablespoons of tomato paste
  • 3 glasses of dry white wine
  • salt
  • pepper
  • parsley
  • chilli powder, optional


  1. Wash the octopus well, then clean them.
  2. Grab the head and turn it upside down like a glove, remove the entrails by tearing off cleanly.
  3. Then take a knife and make an incision near the eyes, remove the beak, and cut off the eyes, pushing the blade a little deeper.
  4. Be careful because you are working on little meat and you risk decapitating the baby octopus and we want them whole instead.
  5. Put 8 tablespoons of oil in a heavy pot, turn on the stove and brown the garlic cut into large slices, for about 3 minutes.
  6. Meanwhile, finely chop the carrot, onion and celery, then toss in the pot and cook for 10 minutes, stirring often with a wooden spoon.
  7. Throw the baby octopus into the mix, let them brown slowly for 3-4 minutes, then add the wine and tomato sauce, put the lid on and cook for 40 minutes.
  8. Now and then check that they do not burn or stick.
  9. After 40 minutes, remove the lid, add the tomato paste, season with a drizzle of pepper and cook for another 1 hour and 30 minutes.
  10. Stir from time to time.
  11. About 20 minutes from the end of cooking, taste and season with salt and pepper if necessary, sprinkle with chopped parsley, and bring to the end of cooking.
  12. Serve with boiled potatoes, rice or just with fresh crusty bread and enjoy!

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