Polpi in Purgatorio

Ingredients

• 2 pounds (900g) octopus, cleaned and tentacles separated 2 pounds (900g) octopus, cleaned and tentacles separated
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the octopus and simmer for 45 minutes to 1 hour, until tender. Drain and set aside.
2. 2.
   In a separate pan, heat olive oil over medium heat. Add minced garlic and chili flakes, sautéing until fragrant.
3. 3.
   Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the pan. Stir well to combine.
4. 4.
   Add the cooked octopus to the pan, ensuring it is coated with the sauce. Simmer for an additional 15-20 minutes to allow the flavors to meld together.
5. 5.
   Serve the Polpi in Purgatorio hot, garnished with fresh parsley.

Treat your ingredients with care...

• Octopus — To ensure tenderness, it is important to simmer the octopus for the recommended time. Overcooking can result in a rubbery texture. If fresh octopus is not available, frozen octopus can be used, but make sure to thaw it thoroughly before cooking.

Tips & Tricks

• For an extra kick of heat, add more chili flakes to the sauce.
• Serve the Polpi in Purgatorio with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a smoother sauce, blend the crushed tomatoes before adding them to the pan.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious topping for bruschetta or a filling for sandwiches.
• Experiment with different herbs such as thyme or rosemary to add your own twist to the dish.

Serving advice

Serve Polpi in Purgatorio as a main course, accompanied by a side of crusty bread or cooked pasta. The bread or pasta can be used to soak up the flavorful sauce and complement the tender octopus.

Presentation advice

Arrange the Polpi in Purgatorio on a large serving platter, allowing the vibrant red sauce to coat the octopus. Garnish with fresh parsley for a pop of color. Serve with a side of crusty bread or pasta to complete the presentation.