Octopus in Tomato Sauce
- Gluten Free
- Lactose Free
- Energy Kcal 272
- Carbohydrates g 9.5
- of which sugars g 9.5
- Protein g 26.6
- Fats g 13.3
- of which saturated fat g 2.52
- Fiber g 2.3
- Cholesterol mg 162
- Sodium mg 839
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
Stewed baby octopus is one of those dishes that, honestly, shows what Campania’s seafood scene is all about. Right from the fishing quarters of Borgo Santa Lucia in Naples, you get a baby octopus stew that’s rustic and packed with tender flavor. And look, local fishermen have been making it for generations. They let those little octopuses simmer in a rich tomato sauce until they soak up all the sweet and tangy goodness. What’s really cool is how this dish, called ‘purpetielli affogati,’ keeps things super simple—just fresh seafood, tomatoes, olive oil, and a few herbs. It's the kind of food that feels right at home at a seaside table or even as a starter at a family gathering. People sometimes compare it to ‘polpo alla luciana,’ another Italian octopus stew from the same region, but the baby version? It’s softer and gets extra moist as it cooks down. Really, really delicious.
In Naples, folks serve stewed baby octopus as an appetizer with slices of toasted bread, letting that saucy, crispy-on-the-edges goodness soak in. Others spoon it over pasta, turning it into a main course that brings out all those bold, sea-inspired flavors Campania is known for. The secret? Taking your time with the sauce, letting the octopus stew recipe come together slowly, so every bite has that mellow, golden depth. This meal fits right in with other Mediterranean seafood recipes, but it has its own Neapolitan soul. And listen, some cooks add olives or a bit of chili for an extra kick, making each pot unique depending on who’s stirring. You can even try adding a splash of white wine for extra flavor. Which is great. No matter how you enjoy it, braised baby octopus like this brings a bit of Naples’ fishing history to the table, reminding you why these simple, old-school recipes still get folks excited. It’s tender, cozy, and kinda messy—the kind of food meant to be shared with good company. So, next time you’re craving something authentically Italian, give stewed baby octopus a try and let it transport you to the beautiful shores of Southern Italy. For sure.
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- INGREDIENTS
- Baby octopuses 2.2 lbs (1 kg) - (already cleaned)
- Peeled tomatoes 3 ⅓ cups (800 g)
- Peperoncino to taste - dried
- Garlic 1 clove
- Parsley 1 tuft
- White wine 1.75 oz (50 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Octopus in Tomato Sauce
To prepare the drowned baby octopuses, start with the baby octopuses: if you have already cleaned baby octopuses, rinse them well under running water (1-2). Otherwise, you can follow our guide on How to Clean and Cook Octopus. Once the baby octopuses are ready to be cooked, place the peeled garlic in a large pan, along with the oil and dried chili pepper 3.
Heat well for 1-2 minutes, tilting the pan so that the oil can be well infused with garlic and chili pepper 4, but be careful not to burn them. At this point, add the baby octopuses 5 and let them sear for 2-3 minutes over high heat, turning them occasionally with tongs 6.
Deglaze with white wine 7 and, using tongs, turn the baby octopuses and let them cook for another couple of minutes. Add the peeled tomatoes 8 and parsley sprigs 9, then salt and pepper.
Cover the pot with a lid 10, and let it cook on low heat for 30-40 minutes, depending on the size of the baby octopuses. To check if they are cooked, pierce them with a fork: if they are tender, they are perfectly cooked. Remove the garlic with kitchen tongs 11; the drowned baby octopuses are ready to be served 12!