Polpo alla Siciliana (Braised Octopus with Potatoes and Olives)
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Ingredients
- 600 g prepared octopus, cut into chunks
- 30 ml olive oil
- 100 g onion, finely chopped
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 400 g baby new potatoes, halved
- 60 g pitted black olives
- 100 ml dry white wine
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 25.9 g
- Carbohydrate
- 25 g
- of which sugars
- 5.8 g
- Fat
- 11.2 g
- of which saturates
- 1.8 g
- Fibre
- 3.4 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 6 minutes until soft. Add the garlic and cook for 1 minute.
- 2
Pour in the white wine and bubble for 2 minutes, then stir in the chopped tomatoes.
- 3
Add the octopus, baby new potatoes and olives, cover and simmer gently for 40-45 minutes, stirring occasionally, until the octopus and potatoes are tender.
- 4
Season to taste before serving.
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