Best 3 Italian Stewed Octopus In Wine And Tomatoes Recipes

Discover the delightful flavors of the Italian countryside with our authentic Italian stewed octopus recipe. This seafood sensation combines the tender texture of octopus with a rich and savory sauce made from aromatic white wine, succulent tomatoes, and a medley of Italian herbs. Indulge in the culinary journey of preparing this classic dish, as we guide you through each step, from selecting the freshest octopus to creating a flavorful sauce that will tantalize your taste buds.

In addition to the main octopus recipe, we present a collection of equally enticing dishes that showcase the versatility of this remarkable ingredient. Explore the vibrant flavors of Octopus Salad, a refreshing and tangy dish that bursts with Mediterranean flavors. For a taste of coastal Italy, try our Grilled Octopus with Lemon and Garlic, where the smoky aroma of grilled octopus pairs perfectly with the zesty citrus and aromatic garlic. If you're craving a hearty and comforting meal, our Octopus Stew with Potatoes and Peppers delivers a satisfying combination of tender octopus, tender potatoes, and colorful peppers in a flavorful broth.

Whether you're a seasoned seafood enthusiast or new to the wonders of octopus, our diverse selection of recipes offers something for every palate. Embark on a culinary adventure with our Italian stewed octopus recipe, and let the exquisite flavors transport you to the heart of Italy.

Here are our top 3 tried and tested recipes!

ITALIAN STYLE OCTOPUS STEWED RECIPE

Italian Style Octopus Stewed Recipe image

Octopus is the one of people's favorite seafood recipe, So come and learn how you can make this delicious recipe in Italian style at home.

Provided by FoodPinup

Categories < 4 Hours

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 2

Ingredients

1 cup white wine
1 cup crushed tomatoes

Steps:

Step1: saute finely diced onions and garlic paste in olive oil.
Step2: when onions are translucent add tomato paste, saute another minute.
Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning.
Step4: meanwhile, cook bucatini al dente, strain, add some olive oil.
Step5: plate bucatini, top with octopus ragout, sprinkle with Italian parsley and basil leaves.

Nutrition Facts : Calories 64.3, Sodium 3.9, Carbohydrate 2, Sugar 0.8, Protein 0.1

OCTOPUS IN TOMATO SAUCE

Octopus in Tomato Sauce image

Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own.

Provided by 112

Categories World Cuisine Recipes European Spanish

Time 1h30m

Yield 4

Number Of Ingredients 18

Ingredients

1 ½ pounds octopus
2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
¼ cup chopped fresh mint leaves
1 teaspoon curry powder
1 teaspoon mixed spice
salt and pepper to taste
1 cup red wine
½ teaspoon grated lemon zest
½ teaspoon grated orange zest
1 (28 ounce) can whole peeled tomatoes
2 tablespoons tomato paste
1 (8 ounce) can peas, drained
2 potatoes, peeled and cubed
10 whole pitted ripe olives
4 bay leaves
1 teaspoon white sugar

Steps:

Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 44 g, Cholesterol 127.8 mg, Fat 11.5 g, Fiber 6.4 g, Protein 45 g, SaturatedFat 1.8 g, Sodium 1095.1 mg, Sugar 9.8 g

OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce) image

Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 1h30m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds octopus, cut into 3-inch pieces
¾ cup olive oil
8 small red onions, cut into thin wedges
3 bay leaves
2 cups crushed tomatoes
½ teaspoon sea salt
freshly ground black pepper to taste

Steps:

Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 14.6 g, Cholesterol 72.7 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 4.1 g, Sodium 502.4 mg, Sugar 5.5 g

Tips:

When choosing an octopus for this dish, look for one that is fresh and has a firm texture. Avoid any octopus that is slimy or has a strong odor.
To clean the octopus, first remove the head and the entrails. Then, cut the tentacles into 2-3 inch pieces. Finally, rinse the octopus thoroughly under cold water.
To tenderize the octopus, you can either boil it for 30 minutes or freeze it overnight and then thaw it. Boiling the octopus will make it more tender, while freezing it will help to break down the connective tissue.
When cooking the octopus, be sure to use a heavy-bottomed pot or Dutch oven. This will help to evenly distribute the heat and prevent the octopus from sticking.
Be sure to cook the octopus over low heat for at least 1 hour, or until it is tender. Do not overcook the octopus, as this will make it tough.
Serve the octopus with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

Italian stewed octopus in wine and tomatoes is a delicious and flavorful dish that is perfect for a special occasion. The octopus is tender and succulent, and the sauce is rich and flavorful. This dish is sure to impress your guests.