Polpo In Umido (gf) Recipe

Clean and tenderize octopus

If octopus has not been cleaned, remove beak and ink sac and rinse thoroughly. For better texture, freeze-then-thaw or gently pound with a meat mallet to tenderize if needed.

Pre-cook octopus (optional quick simmer)

Place the octopus in a large pot, cover with cold water and bring to a gentle simmer (do not boil vigorously). Simmer for 25–35 minutes depending on size until tender when pierced with a knife. Drain and reserve the cooking liquid. (If using very fresh small octopus, reduce time to 15–20 minutes.)

Prepare base sofrito

Heat 4 tbs olive oil in a wide, heavy saucepan or sauté pan over medium heat. Add the smashed garlic cloves and cook until fragrant and lightly golden, about 1 minute, then remove the garlic and set aside to avoid burning. Add the chopped onion, carrot and celery and sauté until translucent and softened, about 6–8 minutes.

Deglaze and add tomatoes

Increase heat to medium-high, add the white wine and scrape up any brown bits. Let the wine reduce by half (2–3 minutes). Add crushed tomatoes, 1 tsp sea salt and crushed red pepper flakes. Stir to combine.

Add potatoes and simmer

Add the halved small potatoes and 250 ml stock to the tomato base. Bring to a gentle simmer, cover partially and cook for 10 minutes to start tenderizing the potatoes.

Combine octopus and finish cooking

Roughly chop or leave whole the pre-cooked octopus (tentacles halved into 3–4 pieces). Add the octopus to the simmering tomato-potato mixture. If the sauce looks too thick, add 50–100 ml of the reserved octopus cooking liquid or extra stock to achieve a saucy consistency. Add chopped oregano, lemon zest, remaining 1 tsp sea salt and black pepper. Cover and simmer gently for 15–20 minutes so flavors marry and potatoes are fully tender. Taste and adjust seasoning.

Finish with fresh herbs and lemon

Turn off heat. Stir in chopped parsley and 1 tbs olive oil and 1 tbs chopped mixed herbs. Squeeze in the juice of half the lemon (taste and add more if desired). Stir gently to combine. Keep warm.

Slice the gluten-free loaf into 1–1.5 cm thick slices. Brush each side lightly with 2 tbs olive oil and sprinkle with 1/2 tsp sea salt across the batch. Toast the slices in a hot grill pan or under a broiler for 2–3 minutes per side until golden and crisp.

Rub each hot toasted slice with the cut side of the halved garlic clove to impart a subtle garlic aroma.

Divide the polpo in umido among 4 warm shallow bowls (about 300 g octopus + sauce per serving proportionally). Ensure each portion gets potatoes and a good ladle of sauce.

Drizzle 1 tbs finishing olive oil over the top, sprinkle with remaining chopped parsley and place 2 slices of toasted gluten-free bread alongside. Serve with lemon wedges on the side for extra acidity and offer additional crushed red pepper if desired.