Main Course

Polpo Alla Pignata

Name: Polpo Alla Pignata
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1.5 kg octopus cleaned; 500 g cherry tomato halved; 300 g potato peeled and cubed; 4 clove garlic sliced; 0.25 cup parsley fresh, chopped; 0.5 cup dry white wine; 3 tbsp extra virgin olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.5 tsp chili flake (optional)

This traditional Puglian dish features tender octopus slow-cooked in a terracotta pot with simple, fresh ingredients. The octopus braises in its own juices and a rich tomato sauce, resulting in a deeply flavorful and comforting meal. Serve with crusty bread to soak up all the delicious sauce.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 530 kcal

Gluten-free

Allergen information: may contain fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 kgoctopus, cleaned
500 gcherry tomato, halved
300 gpotato, peeled and cubed
4 clovegarlic, sliced
0.25 cupparsley, fresh, chopped
0.5 cupdry white wine
3 tbspextra virgin olive oil
1 tspsalt
0.5 tspblack pepper, freshly ground
0.5 tspchili flake(optional)

Equipment

terracotta pot · dutch oven · cutting board · knife

The method

Step by step

1
If your octopus is not pre-tenderized, freeze it for at least 24 hours, then thaw completely before cooking. This helps break down the fibers and ensures tenderness.
2
Rinse the cleaned octopus thoroughly under cold water.
About 1 min
3
In a large terracotta pot or heavy-bottomed Dutch oven, arrange the octopus at the bottom.
About 2 min
Cook’s note: A terracotta pot (pignata) is traditional and provides excellent heat distribution, but a good quality Dutch oven works just as well.
4
Scatter the halved cherry tomatoes, cubed potatoes, sliced garlic, and chopped parsley over the octopus.
About 3 min
5
Pour in the dry white wine and drizzle with extra virgin olive oil.
About 1 min
6
Season with salt, freshly ground black pepper, and chili flakes if using.
About 1 min
7
Cover the pot tightly with its lid. If using a Dutch oven, ensure a very good seal; you can even place a piece of parchment paper under the lid for extra tightness.
About 1 min
Cook’s note: The tight seal is crucial to trap the steam and allow the octopus to cook in its own juices.
8
Place the pot over very low heat on the stovetop or in an oven preheated to 150°C (300°F).
About 1 min
Cook’s note: Cooking very slowly is key for tender octopus.
9
Cook for at least 2 hours, or until the octopus is fork-tender. Do not lift the lid during the first 90 minutes of cooking.
About 2 hr
Cook’s note: The cooking time can vary depending on the size and type of octopus. Check for tenderness by piercing with a fork.
10
Once tender, carefully remove the pot from the heat. The octopus will have released a significant amount of liquid, creating a rich sauce.
11
Serve immediately from the pot, drizzling with extra fresh olive oil and a sprinkle of fresh parsley if desired. This dish is excellent with crusty bread.

Per serving

Nutrition

79%Score

Calories: 530.1kcal
Protein: 70.6g
Carbs: 20.5g
Fat: 14.3g
Fibre: 3.6g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover polpo alla pignata in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, or in the microwave.