Polpo Alla Pignata

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1. 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. 2

   Rinse the cleaned octopus thoroughly under cold water.

   Cirka 1 min

3. 3

   In a large terracotta pot or heavy-bottomed Dutch oven, arrange the octopus at the bottom.

   Cirka 2 min

   Kockens tips: A terracotta pot (pignata) is traditional and provides excellent heat distribution, but a good quality Dutch oven works just as well.

4. 4

   Scatter the halved cherry tomatoes, cubed potatoes, sliced garlic, and chopped parsley over the octopus.

   Cirka 3 min

5. 5

   Pour in the dry white wine and drizzle with extra virgin olive oil.

   Cirka 1 min

6. 6

   Season with salt, freshly ground black pepper, and chili flakes if using.

   Cirka 1 min

7. 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.

   Cirka 1 min

   Kockens tips: The tight seal is crucial to trap the steam and allow the octopus to cook in its own juices.

8. 8

   Place the pot over very low heat on the stovetop or in an oven preheated to 150°C (300°F).

   Cirka 1 min

   Kockens tips: Cooking very slowly is key for tender octopus.

9. 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.

   Cirka 2 tim

   Kockens tips: The cooking time can vary depending on the size and type of octopus. Check for tenderness by piercing with a fork.

10. 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. 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.