Italian Stewed Octopus (Polpi in Umido)

Octopus stewed with tomatoes
Italian octopus in wine and tomatoes

Hiroe Kida/Moment Open/Getty Images

Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 4 servings
Nutrition Facts (per serving)
413 Calories
16g Fat
21g Carbs
35g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 413
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 12%
Cholesterol 109mg 36%
Sodium 1169mg 51%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 5%
Total Sugars 12g
Protein 35g
Vitamin C 21mg 106%
Calcium 160mg 12%
Iron 12mg 68%
Potassium 985mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Southern Italian stewed octopus with white wine and tomatoes originates in Puglia near the heel of Italy's boot.

Octopus requires long, slow simmering, so keep the temperature low and give yourself plenty of time. This unusual dish is especially good made with baby octopus that you can find frozen in Asian markets, but you could use any octopus.

Serve with crusty bread or a big pasta, like ziti or penne, for a special weekend meal or a casual summer dinner party.


  • 1 pound octopus, small or large

  • 4 tablespoons olive oil

  • 4 cloves garlic, finely chopped

  • 1 cup white wine

  • 1 cup canned crushed tomatoes, or fresh tomatoes, peeled and chopped

  • 1 teaspoon chili flakes

  • 1 teaspoon salt

  • 2 tablespoons honey, or sugar

  • 2 tablespoons capers, optional

  • 2 tablespoons chopped fresh dill

  • 4 tablespoons chopped fresh parsley

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1 to 2 minutes, then remove. Discard the water.

  2. Cut the octopus into large pieces and sauté in olive oil over medium-high heat for 2 to 3 minutes. Add the chopped garlic and sauté for another minute or two.

  3. Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3 to 4 minutes. Add the tomatoes and chili flakes and bring to a simmer.

  4. Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.

  5. At 30 minutes, add the optional capers, half the dill, and half the parsley. Check the octopus—sometimes small ones will be tender in just 30 minutes.

  6. If it is still super-chewy, cover the pot again and simmer for up to another 45 minutes.

  7. When you think you are about 10 minutes away from the octopus being done, uncover the pot and turn the heat up a little to cook down the sauce.

  8. To serve, add the remaining dill and parsley and black pepper to taste.

  9. Accompany with bread or pasta either hot or at room temperature. A crisp white wine like Spanish Albarino, Italian Orvieto or pinot grigio makes a good pairing for this interesting seafood meal.

Recipe Tags: