Italian Stewed Octopus

By GialloZafferano · 90 min

Ingredients

Instructions

1. Heat olive oil with the garlic cloves in a saucepan, then add the whole cherry tomatoes and tomato purée.
2. Add the olives and desalted capers, then place the whole octopus in the pan.
3. Cover and simmer for about 40 minutes, until a fork pierces the octopus easily. Remove the octopus and set it aside.
4. Keep cooking the sauce over medium heat for another 10-15 minutes.
5. Meanwhile, remove the beak and eyes from the octopus, then return it to the reduced sauce.
6. Transfer everything to a serving plate, garnish with chopped parsley and serve with slices of bread.

Summarized from GialloZafferano's video. Watch it for the details.

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