Description
Polipetti in Purgatorio is a traditional Italian seafood dish featuring tender baby octopuses cooked slowly in a spicy tomato sauce infused with olive oil, onions, and chili peppers. This flavorful stew is perfect for a comforting and savory meal with a hint of heat and fresh herbaceous notes from parsley.
Ingredients
Scale
Seafood
- 1 kg (2.2 lbs) baby octopuses (polipetti), cleaned by removing central beak, eyes, and innards
Vegetables & Aromatics
- 300 g (10.5 oz) peeled tomatoes (pomodori pelati), roughly chopped
- 2 medium white onions (cipolle bianche), thinly sliced
- 1–2 hot chili peppers (peperoncini piccanti), chopped
- Fresh parsley (prezzemolo fresco), to taste, chopped for garnish
Oils & Seasoning
- 4–5 tablespoons (60–75 ml) extra virgin olive oil (olio extravergine di oliva)
- Salt, to taste
- Pepper, to taste (freshly ground)
Instructions
- Clean the Baby Octopuses: Thoroughly clean the baby octopuses by removing the central beak, eyes, and the innards inside the head. Rinse them carefully under cold running water to wash away any grit. Let them drain well before cooking.
- Sauté Aromatics: Place a large saucepan over medium heat and add 4–5 tablespoons (60–75 ml) of extra virgin olive oil. Once heated, add the chopped chili peppers and thinly sliced white onions. Cook slowly, stirring occasionally, until the onions become soft and slightly golden, about 10–15 minutes.
- Cook the Octopus: Add the cleaned baby octopuses whole to the sautéed onions and chili. Stir occasionally while cooking until the octopus starts to release its juices and changes texture and color, roughly 10–15 minutes.
- Add Tomatoes and Simmer: Stir in the roughly chopped peeled tomatoes, season with salt and freshly ground pepper to taste. Cover the saucepan with a lid, reduce the heat to maintain a gentle simmer, and cook for about 45–50 minutes, allowing flavors to meld and develop a rich aroma.
- Adjust Seasoning: Taste the sauce and adjust seasoning with additional salt and pepper as needed to balance the flavors without overpowering the octopus.
- Garnish and Serve: Before serving, sprinkle fresh chopped parsley over the dish for added color and a fresh, herbaceous note.
Notes
- Make sure the baby octopuses are well cleaned to remove any gritty texture.
- Simmer gently to avoid toughening the octopus.
- If you prefer less spice, reduce the amount of chili peppers used.
- This dish pairs wonderfully with crusty bread or a light pasta.
- Allow the dish to rest briefly after cooking to deepen the flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
