Non-VegetarianPugliese cuisine Main Course

Polpo alla Pignata

Name: Polpo alla Pignata
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 1000 g octopus; 500 g yellow waxy potatoes; 400 g canned whole peeled plum tomatoes; 150 g Red onion; 45 ml Extra virgin olive oil; 2 pieces fresh bay leaves; 15 g fresh flat-leaf parsley; 0.5 tsp Black pepper; 0.25 tsp Fine sea salt

A classic Salento seafood stew where tender octopus simmers slowly with potatoes, ripe tomatoes, and bay leaves in a traditional terracotta pot.

🇮🇹Italy· Apulia

Prep: 20 min
Cook: 65 min
Total: 85 min
Servings: 4
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

1000 g octopus — cleaned, beak and eyes removed, cut into bite-sized chunks
500 g yellow waxy potatoes — peeled and cut into 3 cm chunks
400 g canned whole peeled plum tomatoes — crushed coarsely by hand
150 g Red onion — peeled and thinly sliced
45 ml Extra virgin olive oil — Pugliese extra virgin olive oil preferred
2 pieces fresh bay leaves — whole
15 g fresh flat-leaf parsley — finely chopped
½ tsp Black pepper — freshly cracked
¼ tsp Fine sea salt — only to adjust at the very end

Equipment

•Terracotta pignata or heavy enameled Dutch oven
•Heat diffuser mat
•Chef's knife
•Chopping board
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 12 g
carbs: 28 g
fibre: 4 g
protein: 36 g
calories: 380 kcal

Instructions

1
Place a heat diffuser over low heat and set your terracotta pot or Dutch oven on top.
2
Pour in the extra virgin olive oil and warm gently for one minute.
3
Add the sliced red onion and cook for six minutes until soft, sweet, and translucent.
4
Add the cut octopus pieces to the pot.
5
Cook the octopus uncovered for eight minutes until it turns a deep purple-pink colour and releases its juices.
6
Add the crushed tomatoes, potato chunks, bay leaves, and black pepper into the pot.
7
Stir gently once to combine the ingredients evenly within the natural broth.
8
Cover tightly with a lid and reduce the heat to the lowest possible setting.
9
Simmer slowly for forty-five minutes until the potatoes and octopus are completely tender when pierced.
10
Remove the lid and simmer uncovered for ten minutes to reduce the sauce until rich and glossy.
11
Taste the sauce and add a tiny pinch of salt only if required.
12
Scatter with chopped fresh flat-leaf parsley and rest for five minutes before serving.

Chef's tips

Do not add water or stock to the pot because octopus releases abundant savoury moisture as it simmers. If using real terracotta on a gas flame, always use a metal heat diffuser to prevent thermal shock and cracking. Freezing fresh octopus for twenty-four hours before defrosting and cooking tenderises the muscle fibres naturally.

Ingredient substitutions

terracotta pignata → heavy cast-iron Dutch oven or lidded casserole dish
canned whole peeled plum tomatoes → fresh ripe plum tomatoes, blanched, peeled, and chopped

Storage

Store cooled leftovers in an airtight glass container in the refrigerator for up to two days.

Reheating

Reheat gently in a covered saucepan over low heat, adding a splash of water if the sauce has thickened heavily.

Common mistakes to avoid

•Pouring extra water or broth into the stew, which ruins the naturally concentrated seafood flavour.
•Adding salt at the beginning of cooking before the octopus releases its naturally salty juices.
•Boiling the stew too aggressively over high heat, which causes the octopus flesh to turn tough and rubbery.

Serving suggestions

Ladle hot into wide earthenware bowls alongside thick slices of toasted pane di Altamura.Pair with a chilled glass of Salento Rosato or crisp Verdeca wine.