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Polipo in umido (octopus stew)

David Rocco from David Rocco's Dolce Vita
Rustic and homely, David Rocco's hearty stew tastes great when served with hunks of crusty bread

Polipo in umido (octopus stew)

Method

Heat the olive oil in a heavy casserole over a moderate heat and when hot, add the garlic, chillies (if using), anchovies and capers. Stir and fry for about 30 seconds.

While still on the heat, tip in the octopus pieces, followed by the cherry tomatoes and chopped parsley. Simmer on a very low heat for about an hour, or until the octopus is tender. Season with salt and serve.

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Serves: 4

Prep: 20 min
Cook: 1 hr 5 min

Ingredients
900g octopus, cleaned, cut into 3cm cubes
4 tbsp Olive oil
3 garlic cloves, finely chopped
2 red chillies, seeds removed, finely chopped (optional)
5 anchovy fillets
20 capers
12 cherry tomatoes, juicy, quartered
1 bunch Parsley, Italian, finely chopped
1 pinch Salt, to season