Imagine a dish that captures the essence of coastal Italian cuisine, where tender octopus meets rich, vibrant tomato sauce in a symphony of flavors that will make your dinner guests swoon. This polpo con salsa recipe is not just a meal—it's a journey through the sun-drenched shores of Italy, promising an extraordinary dining experience that combines rustic charm with gourmet elegance.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs octopus
- 1 can (28 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing the octopus. If using fresh octopus, rinse it thoroughly under cold water to remove any sand or impurities. If using frozen octopus, ensure it is fully thawed.
- In a large pot, bring water to a boil. Once boiling, add the octopus and cook for about 30-40 minutes, or until tender. You can check for tenderness by piercing it with a fork. Once cooked, remove the octopus from the pot and let it cool slightly.
- While the octopus is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- Add the minced garlic to the skillet and continue to sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
- Pour in the crushed tomatoes and stir to combine. Season the sauce with salt and pepper to taste. Allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.
- Once the octopus has cooled, chop it into bite-sized pieces. Add the chopped octopus to the tomato sauce and stir well to combine.
- Let the octopus simmer in the sauce for an additional 10-15 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.
- Once done, remove from heat and let it sit for a few minutes before serving.
- To serve, ladle the octopus with tomato sauce onto plates or into bowls. Garnish with freshly chopped parsley for a burst of color and flavor.
- Enjoy your polpo con salsa with crusty bread or over a bed of pasta if desired!
Tips
- Octopus Tenderness Secret: The key to a melt-in-your-mouth octopus is slow, gentle cooking. Don't rush the boiling process; patience ensures a tender texture.
- Fresh vs. Frozen: While fresh octopus is ideal, high-quality frozen octopus works wonderfully. Just ensure complete thawing before cooking.
- Sauce Depth: Let your tomato sauce simmer slowly to develop rich, complex flavors. The longer it cooks (without burning), the more delicious it becomes.
- Cutting Technique: When chopping the cooked octopus, aim for bite-sized pieces that will absorb the sauce beautifully.
- Garnish Matters: Fresh parsley isn't just decoration—it adds a bright, herbaceous note that lifts the entire dish's flavor profile.
Nutrition Facts
Calories: 703kcal
Carbohydrates: 19g
Protein: 68g
Fat: 20g
Saturated Fat: 2g
Cholesterol: 159mg
