Italian · Dinner
Octopus and Potato Stew with Olives
Polpo, Patate e Olive Pugliese
A Pugliese octopus and potato stew with Cerignola olives, cherry tomatoes, garlic, and oregano, the potatoes absorbing the octopus juices into a rustic one-pot dish that captures Salento coastal cooking with structural simplicity.
$$
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
385Calories
38gProtein
16gFat
22gCarbs
4gSugar
3gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Peel and cut potatoes into 3cm pieces. Halve cherry tomatoes. Smash garlic cloves. Halve olives. Chop parsley. Cut octopus into 4cm pieces and season with salt and pepper.
2
Bloom
Heat 1/2 cup olive oil in a heavy pot over medium heat for 1 minute. Add smashed garlic and dried oregano, cook 90 seconds until garlic turns pale gold and oregano releases its aroma.
3
Saute
Add octopus pieces, stir to coat, cook 5 minutes over medium heat until octopus turns pink-grey at edges and releases juices.
4
Braise 1
Pour in white wine, simmer 3 minutes scraping the pot until reduced by half. Add cherry tomatoes and warm stock, bring to bare simmer. Cover and braise on low heat 30 minutes, stirring every 10 minutes, until octopus starts softening.
5
Braise 2
Add potatoes, olives, and sauce salt. Stir gently, cover, cook 30 minutes on low heat, stirring once at halfway point, until potatoes are tender and octopus is fork-tender. Sauce should coat glossily.
6
Finish and plate
Stir half the parsley through off heat. Plate in warm wide bowls, scatter remaining parsley, drizzle with extra virgin olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) cleaned octopus
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 500g (17.6 oz) waxy potato
- 300g (10.6 oz) cherry tomatoes
- 10 garlic cloves
- 2 tsp dried oregano
- 120g (4.2 oz) pitted green olives
- 120ml (1/2 cup) dry white wine
- 300ml (1 1/4 cup) light fish or vegetable stock
- 120ml (1/2 cup) extra virgin olive oil
- 4 tbsp flat-leaf parsley