Octopus In Wet 

Here is a dish that needs no introduction: stewed octopus, in all its variations, is truly a culinary classic.

In the simplicity of its ingredients it is a dish that satisfies everyone;
whether served as an appetizer, as a main course or as a condiment for a pasta dish.
... and you can serve it hot or cold depending on when and how you serve it. 

The important thing is to follow a couple of fundamental rules to always have it soft.

Personally, I prefer to buy it clean and frozen (or, possibly, already properly defrosted, at the fish counter).

If taken fresh, it should be beaten vigorously - as you sometimes see fishermen doing on the rocks... - or, after cleaning it, put it in the freezer for 24 hours at at least -20°C and then defrost it overnight in the fridge and in a container well closed.
In this way the hardest fibers will break and the result will be a very soft octopus!

All we have to do is start cooking, starting as always with the ingredients!

Ingredients:  

Preparation:

Make sure you have all the ingredients on hand.
Clean the octopus into large pieces, slice the onions and peel the garlic, flattening it slightly with the back of the knife
(without breaking it, please: it will have to be removed at the end!).

Brown the onion and garlic cloves briefly over medium heat.
Add the octopus pieces and brown it well, turning it several times. 

Continuing to stir, pour in the red wine, add a bay leaf and let it evaporate over a medium-high heat. 

Add the peeled tomatoes (whole, they will fall apart when cooked), a little sugar, a pinch of salt, pepper and chilli.
Bring to the boil. 

Lower the heat, cover and seal with aluminum foil and then the lid and leave to simmer for about half an hour on medium-low heat. 

After this time, uncover the pan and check the cooking.
Taste the sauce and, if necessary, add salt and pepper.
If the sauce appears too liquid, leave to simmer, with the pan uncovered, for a few minutes. 

Our stewed octopus is ready!
Serve it nice and hot with toasted slices of bread and sprinkled generously with parsley.

Buon appetito!

ADVICES AND NOTES:

•  Recipe, text only: to print or download.
• Also excellent to serve with pasta seasoned with its sauce and garnished with tentacles. 
• I also find it very good with freshly made polenta or, why not, with slices of polenta toasted on the grill.  See also: Octopus and Potato Salad, Grilled octopus Greek

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