(“Polpo in Salsa” –
Polpo in America is available frozen in fish stores. One of the best polpo is imported from Portugal. The medium
size (weighting about 1 ½ Lbs.) are younger and more tender and are the most desirable.
Tenderize the polpo by pounding it with a meat mallet, wash the tentacles and the head with salt and rinse in
Sautéed, or murato Is polpo simmered in tomato, herbs and spices and cooked in sealed earthenware.
Served as a main dish, as polpo murato (walled up) is a different and delicious main course.
raw octopus, cut into bite size pieces
cloves of garlic slightly smashed
of olive oil
peeled tomatoes, approximately 2 ½ cups, drained and chopped
tablespoon tomato paste
hot pepper flakes (Optional)
With the flame at medium position, using a 3 quarts earthenware pot with a lid or a saucepan with a tight lid, heat
oil with mashed garlic. When garlic starts to fry, increase flame to high and add peeled tomatoes, tomato paste,
half of the parsley and bay leaf.
Cook for about 3 minutes. Remove from flame. Add polpo and hot peppers (optional), black pepper and salt. Mix it
gently to blend thoroughly. Cover pot tightly using parchment paper or foil and then place the lid.
Simmer for 1 hour and 15 minutes.
When ready, taste for salt, pour the polpo in a serving dish and garnish with remaining parsley.
Serve hot with oven fresh Italian bread.