Polpi in Umido

Name: Polpi in Umido
Cuisine: American
Ingredients: 1 lb baby octopus; 1 can tomato sauce; 2 tbsp dry white wine; 1.5 cups chicken or vegetable broth; 2 Roma Tomatoes; 10-15 pearl onions; 2 cloves garlic; 2 white potatoes; 2 tbsp giant capers; 6-10 fresh basil leaves; 2 stems fresh oregano; 1 head flat italian parsley; 2 Bay leaves; Olive Oil

K E Domínguez @cook_12800336

Mediterranean octopus and potato stew served with toasted bread

K E Domínguez @cook_12800336

Mediterranean octopus and potato stew served with toasted bread

Saved

Ingredients

1 lbbaby octopus
1 cantomato sauce
2 tbspdry white wine
1.5 cupschicken or vegetable broth
2Roma Tomatoes
10-15pearl onions
2 clovesgarlic
2white potatoes
2 tbspgiant capers
6-10fresh basil leaves
2stems fresh oregano
1 headflat italian parsley
2Bay leaves
Olive Oil

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Steps

1

I recommend cooking this is a cast iron dutch oven. Heat oven to 300. Sautee pearl onions in oil on medium heat until softened. Add garlic and chopped roma tomatoes. Continue to stir for three minutes. Add chopped basil, oregano, and half of the head of parsley.
2

Deglaze the pot with the white wine. Add baby octopus to the vegetables and stir until octopus begins to turn purple. Add tomato sauce, potatoes, bay leaf and broth.
3

Cover and transfer to oven for 1 hr or until octopus is fork tender. Serve with toasted bread and parsley.