This is a Puglian dish from Southern Italy, where the octopus is braised in white wine and tomatoes, then barbecued. Full of flavours of the Mediterranean – olive oil, capers, lemon and seafood.
I served this with a few fresh mediterranean-style salads – a Broad bean and Preserved lemon, Chickpea & Chorizo and some Tabbouli I had leftover from the night before. A perfect summer barbecue spread!
Polpi in Umido (Braised Octopus in Wine & Tomatoes)
- 500g octopus, either small or large
- 4 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 2 anchovies
- 4 Roma tomatoes
- 2 teaspoons lemon zest
- 1 cup white wine
- 2 tablespoons honey
- 1/4 cup parsley, finely chopped
- 1 tablespoon chilli flakes
- 2 tablespoons capers
- Salt and pepper
Bring a large pot of salty water to a boil over a high heat. Add the octopus and return to the boil. Cook for for 1-2 minutes, then remove and discard water.
Cut the octopus into large pieces and saute in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saute for another minute or two.
Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer.
Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.
At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley.
When you think you are about 10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce.
To serve, add the remaining dill and parsley and black pepper.