Baby octopus with peas

Name: Baby octopus with peas
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: Baby octopus cleaned 1.8 lbs; Peas 1 ½ cup; White wine &frac13; cup; Fresh chili pepper small 1; Garlic 1 clove; Mint 6 leaves; Lemon peel 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it es fr de br

253

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 253
Carbohydrates g 10.5
of which sugars g 5.4
Protein g 32.7
Fats g 7.2
of which saturated fat g 1.49
Fiber g 3.9
Cholesterol mg 128
Sodium mg 491

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 30 min
Serving: 4
Cost: Average

PRESENTATION

Baby octopus with peas is a classic dish from Campania. It’s a big deal in Italian seafood. You can spot real moscardini at the market by their pinkish or reddish skin and the single row of suckers on each tentacle—a detail that seafood lovers from southern Italy know well. In this baby octopus recipe, slow cooking is key; the goal is to achieve tender meat that absorbs all the simple, honest flavors from garlic, a splash of wine, and maybe a hint of chili.

Really, the mild spice works beautifully with the sweet taste of the peas, making each bite full of those comforting Italian notes people love. There's something really satisfying about how the little octopus pieces become moist and almost silky while they cook, picking up both the heat and the green freshness from the peas. For real.

Across Campania and along the coast, folks often rave about their favorite octopus and peas dish, or polipetti e piselli, and the different ways it appears on the table. And look, some families prefer a tomato-rich sauce, turning it into a kind of guazzetto that you can soak up with bread. Seriously good. Others stick with a more simple, almost brothy version—just the seafood, peas and a few aromatics.

No matter the variation, this baby octopus with peas dish feels special yet totally unfussy, like the best of Italian home cooking. The tender meat paired with peas is a combo you see in many traditional Italian seafood recipes, and it works just as well with cuttlefish or even ossobuco in other parts of Italy.

Every forkful brings that sweet and tangy flavor mix, reminding you of how Campania’s seafood stews bring comfort to family meals. It's one of those easy seafood dishes that feels both down-to-earth and perfect for any big dinner—simple ingredients, patient cooking, and flavors that stick with you. Pretty simple. Whether it's a quiet weeknight or a festive gathering, this dish will definitely make your table feel a bit more special and really really Italian. No question.

How to prepare Baby octopus with peas

To prepare baby octopus with peas, first cut the fresh chili pepper into rings 1 and peel the garlic. In a large pan, pour in the oil, the peeled garlic clove 2, the chili pepper 3, and sauté for a few seconds over high heat.

Then add the baby octopus 4 and cook over high heat for 3-4 minutes, stirring often. Deglaze with the wine 5 and let it evaporate, then add salt and pepper 6.

Cover with a lid 7 and cook the baby octopus for about 75 minutes over low heat; the times depend greatly on the size of your baby octopus. After this time, remove the garlic clove 8 and add the peas 9.

Continue cooking without the lid for another 10 minutes. Turn off the heat and flavor with mint leaves 10 and grated lemon zest 11. The baby octopus with peas is ready, just serve it up 12!

Storage

The baby octopus with peas can be stored in the refrigerator for at least 2-3 days. They can also be frozen if you have used fresh ingredients.

Tip

Keeping in mind the long cooking time required for preparation, you can prepare the baby octopus the day before, without the peas, and finish cooking before serving.

For the translation of some texts, artificial intelligence tools may have been used.

Baby octopus with peas

PRESENTATION

How to prepare Baby octopus with peas

Storage

Tip

RELATED RECIPES