Stewed Octopus

Are you intrigued? All you need are young octopuses and a pressure cooker. Take a peek into traditional Italian cuisine and prepare this excellent dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 28 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 900 g Octopus, fresh

  • 2 pod Garlic, fresh

  • 0.5 bouquet Parsley, fresh

  • 1 piece Chili peppers, red chili, fresh

  • 0.5 dl Alcohol, Wine, White

  • 8 spoon Oil, olive

  • 4 pinch Salt, table

Steps

  1. Wash the parsley, shake it dry, and chop it finely, saving a few sprigs for decoration. Peel the garlic, thoroughly wash the chili pepper, then finely chop both. Wash the octopus, clean it, and place it still wet into the pot. Add the garlic, chili pepper, oil, and parsley, and season with salt to taste.

  2. Pour in the wine, seal the pot tightly, and place it on the stove. Wait until steam starts to escape, then lower the temperature. Cook the octopus for about 20 minutes. Then remove the pot from the heat, release the steam, and wait until the octopus is almost completely cooled.

  3. Serve the octopus on plates, pour over the juice from the pot, and decorate with parsley leaves if desired. Serve it with fresh bread.

Nutrition Information (Per 100g)

  • Calories: 142.17 kcal
  • Fat: 8.49 g
    • Saturated Fat: 0.95 g
  • Carbohydrates: 2.48 g
    • Sugars: 0.19 g
  • Protein: 12.12 g
  • Fiber: 0 g

Advice

To prepare this excellent Neapolitan specialty, we need a pressure cooker. If you dont have one, it can be replaced with a classic stainless steel pot with a heavy lid, but in this case, the cooking time will be extended by 40 minutes. Octopus prepared according to this recipe is most often eaten warm, but it is also excellent cold. We do not add water because the octopus should stew in its own juices.