Prupisceddu In Umidu Cun Tomatiga Recipe

Inspired by La Ciccia

Time1h

Serves4

Baby Octopus stew in a spicy Tomato Sauce

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Baby octopus

4 tbs olive oil

4 cloves Garlic cloves

1 large Onion

1 whole Red chili pepper

14 1/8 oz (400 g) Canned tomatoes

5/8 cup (150 ml) White wine

1 bunch Fresh parsley

1 tsp Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the ingredients

Clean the baby octopus thoroughly under cold running water. Chop the onion, garlic, and parsley finely. Set aside.

Sauté the aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and whole red chili pepper, cooking for another minute until fragrant.

Cook the octopus

Add the cleaned baby octopus to the pot and sauté for about 5 minutes until they start to turn opaque.

Add tomatoes and wine

Stir in the canned tomatoes and white wine, then season with salt and black pepper. Bring the mixture to a simmer.

Simmer the stew

Cover the pot and let the stew simmer for about 30 minutes, stirring occasionally, until the octopus is tender and the sauce has thickened.

Finishing touches

Remove from heat and stir in the chopped parsley before serving. Adjust seasoning if necessary.