POLIPO IN UMIDO: STEWED OCTOPUS

Polipo in Umido: Stewed Octopus image

Provided by Food Network

Time 1h2m

Yield 4 servings

Number Of Ingredients 9

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.