Stewed baby octopus
- Gluten Free
- Lactose Free
- Energy Kcal 297
- Carbohydrates g 9.4
- of which sugars g 9.3
- Protein g 41.1
- Fats g 9.7
- of which saturated fat g 3.24
- Fiber g 3.2
- Cholesterol mg 192
- Sodium mg 761
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 2 h 35 min
- Serving: 4
- Cost: Average
PRESENTATION
Braised baby octopus is a classic dish from Northeastern Italy, often found on tables along the Adriatic coast. And look, this braised octopus recipe turns simple ingredients into something really special. Really really special. The magic? It’s all about using small, tender octopus, known as moscardini, simmered slowly in a tomato-based sauce.
In regions like Veneto and Friuli-Venezia Giulia, they cook it in umido—pretty much a method that keeps everything moist and super flavorful. Some families love the busara style, adding a splash of wine and some chili for a tangy kick, while others enjoy moscardini alla luciana, with olives and capers for a briny touch.
Honestly, no matter the version, these dishes deliver that Mediterranean seafood experience—hearty, tender, and really satisfying. Across Italian coastal towns, there’s always a twist on the baby octopus recipe. It works beautifully as an appetizer or a main course. And the sauce? Perfect with toasted bread for crunch.
Dishes like moscardini in guazzetto and calamari in umido highlight the Italian love for slow-cooked seafood stews. Down south, polipetti in purgatorio—pretty fiery with its red sauce—is a must-try.
Making this braised baby octopus at home lets you experiment with ease. Try red wine for that classic braised octopus flavor, or throw in other mollusks if you like. Pairing with pasta? Can't go wrong, as it soaks up every drop of the sweet, golden sauce.
Whether you're experimenting or sticking to tradition, this kind of braised octopus recipe brings warmth and comfort—tender goodness that makes every meal a shared experience. For real, it’s a dish that not only satisfies but brings people together, capturing the essence of Italian seaside cuisine.
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- INGREDIENTS
- Baby octopus 2.6 lbs (1.2 kg) - cleaned
- Peeled tomatoes 6 ¼ cups (1 kg) - datterini (cherry tomatoes)
- Water 0.67 cup (150 g)
- White wine 1.8 oz (50 g)
- Dried chili pepper 5 - (small)
- Garlic 1 clove
- Basil 6 leaves
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Stewed baby octopus
To make the stewed baby octopus, first get a large saucepan, pour in the oil, the peeled whole garlic clove 1, and the dried chili peppers 2. Let it flavor for a few moments, then add the cleaned baby octopus 3
and let them brown for a few minutes over high heat, stirring them with the help of kitchen tongs 4. At this point, deglaze with the white wine 5, let it evaporate for a couple of minutes, then add the canned tomatoes 6.
Pour the 150 ml of water into the bowl containing the tomatoes to collect the remaining pulp residues, and pour everything into the pot 7. Salt 8 and season with the washed and dried basil leaves 9.
Cover the baby octopus with the lid 10 and cook over low heat for about 2 hours. After this time, remove the lid and continue cooking for another 30 minutes, keeping the heat low. Once the cooking is complete 11, you can serve your stewed baby octopus hot 12.