Stewed octopus with olives

Stewed octopus with olives

Stewed octopus with olives is a dish of the Mediterranean gastronomic tradition, a perfect combination of the delicacy of octopus and the aromatic intensity of olives. To prepare this irresistible dish, you need to start by carefully cleaning the baby octopus. Next, they are sautéed with an aromatic base of chopped onion and garlic in a little extra virgin olive oil, until lightly browned. The heart of this recipe is the slow cooking of the octopus in a sauce rich in peeled tomatoes or tomato puree. This allows the octopus to absorb the flavors of the sauce, becoming tender and succulent. The black and green olives added halfway through cooking, contribute with their strong and salty flavor, creating a perfect contrast with the sweetness of the octopus. The final touch of chopped fresh parsley completes the preparation, adding a note of freshness and helping to balance the richness of the flavors. The dish is served hot, perhaps accompanied by a side of crusty bread, perfect for dipping into the delicious sauce. Stewed octopus with olives embodies authentic Mediterranean cuisine, combining simple ingredients in a symphony of flavors that evoke the sea and the culinary tradition of the Italian coasts. This dish is an excellent choice for those who wish to experience the richness and harmony of the tastes of Mediterranean cuisine.

Ingredients

500 g of cleaned octopus

200 g peeled tomatoes (or tomato puree)

1 medium onion, finely chopped

1 clove of garlic, minced

100 g pitted black and green olives

1/2 glass dry white wine

fresh parsley, chopped

extra virgin olive oil

salt and pepper to taste

Preparation

Start by cleaning the octopus thoroughly. Remove the beaks and eyes, wash them under running water and drain well. In a large pot, heat some extra virgin olive oil and sauté the onion and garlic until translucent. Add the octopus to the pot and sauté for a few minutes until they change color. Deglaze with the white wine and let it evaporate. Add the peeled tomatoes or tomato puree. Stir well and bring to a boil. Reduce the heat to low, cover the pot, and let the octopus cook for about 30-40 minutes or until tender. Add water as needed during cooking. Add the olives, chopped parsley, salt and pepper to taste. Stir well and continue cooking for another 10-15 minutes. Make sure the octopus is cooked to perfection and the sauce has thickened slightly. Serve the octopus stewed with the olives hot, perhaps accompanied by a side of fresh bread to best enjoy the tasty sauce. Enjoy your meal!