Stew of Octopus with Herbs and Onions
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Octopus | 800g |
| Mixed herbs (such as chard or spinach) | 250g |
| White onions | 200g |
| White wine | 150ml |
| Capers (soaked and rinsed) | 20g |
| Fresh chili pepper | 1 |
| Fine salt | To taste |
| Extra virgin olive oil | To taste |
Instructions
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Boil the Octopus: Begin by boiling water in a tall pot, which will be used to cook the octopus. This will serve as the base for the stew’s flavor.
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Prepare the Vegetables: While the water heats, thinly slice the white onions. Clean and chop the mixed herbs (such as chard or spinach). Set aside.
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Start Cooking: In a deep casserole, add a splash of extra virgin olive oil. Crumble the fresh chili pepper into the oil. Heat on medium heat until the oil is infused with the chili aroma.
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Sauté the Onions: Add the sliced onions to the pan and sauté over a low heat for about 5 minutes, stirring occasionally, until they soften and begin to caramelize.
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Cook the Octopus: At this point, immerse the octopus into the boiling water and cook for about 5 minutes. Once done, drain the octopus, keeping the cooking water aside for later use.
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Cook the Herbs: While the octopus is cooking, add the prepared herbs to the pan with the onions. Stir occasionally to allow the herbs to wilt and soften, infusing them with the chili and onion flavors.
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Combine Ingredients: Add the drained capers to the pan. Then, raise the heat and pour in the white wine. Stir to combine, and allow the alcohol to evaporate for a minute or so.
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Simmer the Stew: Once the wine has evaporated, season with salt and pour in some of the octopus cooking water to cover the ingredients. Let the stew simmer gently over low heat for about 60 minutes. Be sure to stir occasionally to prevent the octopus from sticking to the bottom of the pan.
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Final Touches: As the stew simmers, the liquid will reduce slightly. If necessary, add more of the octopus cooking water to keep the stew moist. Once the octopus is tender and the flavors have melded together, remove the pot from the heat.
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Serve: Plate the stew, ensuring each serving gets a good mix of octopus, herbs, and onions. Drizzle a little extra virgin olive oil on top before serving to enhance the flavor.
This hearty Spezzatino di Polpo con Erbette is now ready to be enjoyed. The tender octopus, flavorful herbs, and rich onions come together in a delicious and comforting dish that pairs beautifully with a glass of white wine. Perfect for a family dinner or a special occasion!
