Best 2 Polipo In Umido Stewed Octopus Recipes

In the realm of culinary arts, the dish "Polipo in Umido" stands as a testament to the rich flavors and textures of the Mediterranean. Originating from the vibrant coastal regions of Italy, this stewed octopus dish captivates taste buds with its tender and succulent meat, enveloped in a symphony of aromatic herbs, tangy tomatoes, and a hint of spice. As you embark on a culinary journey through this article, you'll discover not only the traditional recipe for Polipo in Umido but also variations that showcase the versatility and creativity of this dish. Whether you prefer the classic preparation or are intrigued by innovative twists, this comprehensive guide will equip you with the knowledge and inspiration to create an unforgettable stewed octopus experience.

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ITALIAN STEWED OCTOPUS (POLPI IN UMIDO)

Italian Stewed Octopus (Polpi in Umido) image

This recipe for Southern Italian polpi in umido, or stewed octopus in white wine and tomatoes, takes a while but the flavor combinations are worth it.

Provided by Hank Shaw

Categories Appetizer Dinner Entree

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound octopus (either small or large)
4 tablespoons olive oil
4 cloves garlic (finely chopped)
1 cup white wine
1 cup crushed tomatoes (canned or peeled, chopped fresh tomatoes )
1 teaspoon chili flakes
1 teaspoon salt
2 tablespoons honey (or sugar)
Optional: 2 tablespoons capers
2 tablespoons fresh dill (chopped)
4 tablespoons fresh parsley (chopped)
Black pepper (to taste)

Steps:

Bring a large pot of salty water to a boil. Toss the octopus into the boiling water , return to a boil and cook for 1 to 2 minutes, then remove. Discard the water.
Cut the octopus into large pieces and sauté in olive oil over medium-high heat for 2 to 3 minutes. Add the chopped garlic and sauté 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 to 4 minutes. Add the tomatoes and chili 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 optional capers, half the dill, and half the parsley. Check the octopus-sometimes small ones will be tender in just 30 minutes.
If it is still super-chewy, cover the pot again and simmer for up to another 45 minutes.
When you think you are about 10 minutes away from the octopus 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 to taste.
Accompany with bread or pasta either hot or at room temperature. A crisp white wine like Spanish Albarino, Italian Orvieto or pinot grigio makes a good pairing for this interesting seafood meal.

Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Cholesterol 109 mg, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, Sodium 1169 mg, Sugar 12 g, Fat 16 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

POLIPO IN UMIDO: STEWED OCTOPUS

Polipo in Umido: Stewed Octopus image

Provided by Food Network

Time 1h2m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons extra-virgin oil olive
3 cloves garlic, crushed
Red chili peppers, crushed, optional
5 anchovy fillets
20 capers
2 pounds octopus*, cut into 1-inch cubes
12 cherry tomatoes, quartered (about 1 cup)
Bunch of fresh Italian parsley, finely chopped
Salt

Steps:

In a pan, heat up the extra-virgin olive oil. Add the garlic, chili peppers, anchovies, and capers, and let cook together for 30 seconds.
Add the octopus and stir. Stir in the cherry tomatoes and parsley. Let the stew cook on low to medium heat for approximately 1 hour, or until tender. Add salt, to taste.

Tips:

Choose the right octopus: Look for an octopus with bright, clear eyes and a firm, plump body. Avoid any octopus that has a slimy or discolored appearance.
Clean the octopus properly: To clean the octopus, first remove the head and entrails. Then, cut the tentacles into 1-inch pieces. Finally, rinse the octopus thoroughly under cold water.
Tenderize the octopus: There are a few different ways to tenderize octopus. One method is to boil it for 10-15 minutes. Another method is to simmer it in a slow cooker on low for 4-6 hours. You can also tenderize octopus by freezing it for 24 hours and then thawing it.
Cook the octopus properly: Octopus is a versatile ingredient that can be cooked in a variety of ways. It can be grilled, roasted, fried, or stewed. When cooking octopus, be sure to cook it until it is tender but not chewy.
Pair the octopus with the right ingredients: Octopus pairs well with a variety of ingredients, including potatoes, tomatoes, olives, and capers. It can also be used in salads, soups, and stews.

Conclusion:

Octopus is a delicious and versatile seafood that can be cooked in a variety of ways. By following these tips, you can create delicious octopus dishes that will impress your friends and family. Whether you are a beginner or an experienced cook, you are sure to find a recipe in this collection that you will enjoy. So, what are you waiting for? Get cooking!