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Polipo in umido (stewed octopus)

Gennaro Contaldo from Grigson
Gennaro Contaldo shows just how tender, toothsome and tasty octopus can be in this sensational slow cooked but simple recipe

Polipo in umido (stewed octopus)

Method

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.

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Serves: 4

Prep: 20 min
Cook: 1 hr 20 min

Ingredients
4 tbsp extra virgin olive oil
3 even-sized garlic clove, finely chopped
1 tsp capers
4 even-sized green olives, quartered
4 even-sized anchovy fillets
2 even-sized octopuses, weighing about 400g each, cleaned (ask your fishmonger to do this)
1 pinch salt and fresh ground black pepper
10 even-sized cherry tomatoes, squashed
1 handful flat-leaf parsley, coarse stalks removed
1 pinch Salt