Polipo Alla Napoletana Recipe

Tenderize and poach

Bring water and white wine to a gentle simmer in a large pot (about 2–3 liters capacity). Add halved onion, bay leaves, peppercorns and 1 tablespoon coarse sea salt. Dip the octopus three times into the simmering liquid (this helps curl the tentacles), then fully submerge. Maintain a gentle simmer (not a rolling boil) and cook until tender when pierced with a knife — about 45–60 minutes for a 1 kg octopus. Check at 40 minutes; cooking time varies by size. When tender, remove the pot from heat and let the octopus cool in the poaching liquid for 20–30 minutes to finish tenderizing. Remove the octopus, reserve 100 ml of the poaching liquid, and pat dry thoroughly with paper towels.

Marinate

In a bowl mix 2 tablespoons extra-virgin olive oil, lemon zest and juice from one lemon, chopped parsley, smoked paprika (if using), 1/2 teaspoon freshly ground black pepper and 1 teaspoon coarse sea salt. Rub this mixture over the octopus, making sure tentacles are well coated. Let rest 10–15 minutes at room temperature while you prepare the grill or pan.

Grill

Preheat a grill or heavy cast-iron pan to high heat (aim for a hot surface to get good char). Lightly oil the grill grates or pan. Place the octopus tentacles on the grill and sear 2–3 minutes per side until charred and crisp at the edges; total grilling time about 6–10 minutes depending on heat and size. Baste occasionally with reserved poaching liquid mixed with 1 tablespoon olive oil to keep moist. Remove and let rest 5 minutes, then slice tentacles into 2–3 cm pieces or serve whole.

Finish

Arrange grilled octopus on a platter, drizzle with remaining olive oil, additional lemon juice to taste, sprinkle with chopped parsley, finishing coarse sea salt and freshly ground black pepper. Keep warm while plating the other components.

Toast pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, about 2–3 minutes. Remove and set aside. Soak the raisins in warm water for 10 minutes then drain and pat dry.

In a large sauté pan heat 2 tablespoons extra-virgin olive oil over medium heat. Add the thinly sliced garlic and cook gently until softened and fragrant, about 1 minute — do not brown. Add red pepper flakes and stir briefly.

Increase heat to medium-high, add chopped escarole in batches, tossing to wilt. If pan gets dry, add 1–2 tablespoons water. Once escarole is just wilted (2–4 minutes), add toasted pine nuts and drained raisins. Season with 3/4 teaspoon coarse sea salt, 1/4 teaspoon black pepper and 1 teaspoon white wine vinegar. Toss to combine and remove from heat. Taste and adjust seasoning. Keep warm or serve at room temperature.

Preheat oven to 140°C (285°F). Place halved cherry tomatoes in an ovenproof dish. Add smashed garlic cloves, fresh thyme sprigs, 80 ml extra-virgin olive oil, 1/2 teaspoon coarse sea salt, 1/4 teaspoon black pepper and 1/4 teaspoon sugar if using. Toss gently so tomatoes are lightly coated in oil.

Bake low and slow for 45–60 minutes until tomatoes have softened, skins blistered and oil is fragrant. Remove from oven, discard thyme stems and garlic (or mince and stir back in if you like garlic pieces). Let cool slightly; confit can be made ahead and kept at room temperature for a few hours or refrigerated in its oil for up to 3 days.

Bring burrata to room temperature for a creamier texture. If using crostini, toast slices until golden and rub lightly with a cut garlic clove if desired.

To plate: spread a bed of escarole on each serving plate or one large platter. Nestle torn or halved burrata onto the greens. Arrange grilled octopus pieces artistically around or atop the burrata. Spoon generous amounts of cherry tomato confit over and around the octopus and burrata. Scatter toasted pine nuts and any remaining raisins over the dish. Finish with a drizzle of extra-virgin olive oil, a few basil leaves, a final squeeze of lemon, and a pinch of coarse sea salt and black pepper.

Serve immediately with crostini on the side. Leftovers: keep components separately refrigerated and rewarm octopus briefly over a hot pan or under a broiler before serving.