Italian Octopus Stewed in Tomatoes- An Italian Indulgence

Love eating the tasty and chewy octopus? Try this stewed Italian delicacy with a glass of Chianti, Pinot Noir or Grenache and you’ll be indulged in its taste.

Ingredients

Octopus (large or small) – 1 lb

Olive oil – 1 tbsp

Garlic (finely chopped) – 4 cloves

Tomatoes (peeled and chopped) – 4 cups

White wine – 1 cup

Honey/ sugar – 2 tbsp

Fresh dill (chopped) - 2 tbsp

Fresh parsley (chopped) – 4 tbsp

Chili flakes – 1 tsp

Capers – 2 tbsp (optional)

Pepper and salt

Preparation

Boil a large pot of salted water; put the octopus in the boiling water, cook for 2 minutes and then remove.

Chop the octopus in large pieces and sauté it into olive oil for 3-4 minutes over medium to high flame. Add the garlic and sauté it for 2 minutes.

Add the white wine, bring it to boil over high flame and cook for 4-5 minutes.

Then add tomatoes and chili flakes and bring it to boil.

Mix the sugar or honey and let it cook for 30 minutes (with covered pot).

After 30 minutes, mix half the parsley, dill and capers (optional).

Check the octopus; if it is very chewy let it simmer for some more time.

After cooking add the leftover parsley, dill and pepper.

Serve with bread or pasta.