Polipo in Umido (Stewed Octopus)

Gennaro Contaldo shows just how tender, toothsome and tasty octopus can be in this sensational slow cooked but simple recipe
By Gennaro Contaldo
Polipo in Umido (Stewed Octopus)
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 tbsp extra virgin olive oil
  • 3 even-sized clove garlic, finely chopped
  • 1 tsp capers
  • 4 even-sized green olives, quartered
  • 4 even-sized tinned anchovies
  • 2 even-sized octopus, weighing about 400g each, cleaned (ask your fishmonger to do this)
  • 1 pinches black pepper
  • 10 even-sized cherry tomatoes, squashed
  • 1 handfuls flat leaf parsley, coarse stalks removed
  • 1 pinches salt


1. Heat the olive oil in a small saucepan (use one in which the octopus will fit tightly) and add the garlic, capers, olives and anchovies.

2. Once the garlic begins to sweat, add the octopuses and a pinch of salt. Stir well, lower the heat, and then add the tomatoes and parsley.

3. Cover with a tight fitting lid and cook on a low heat for 1 hour 10 minutes until the octopuses are very tender. During cooking they will shrink and exude quite a bit of liquid. Adjust the seasoning if necessary, and then serve.

Rate This Recipe