Name: Moscardini in Umido all’Aglio (Stewed Baby Octopus)
Yield: Makes 4 servings as a main course, 6 to 8 servings as an antipasto
Cuisine: Italian
Ingredients: 3 tablespoons/45 ml Ligurian extravirgin olive oil; 2 pounds/1 scant kilo fresh baby octopus, about 1 inch/2.5 cm in size, carefully washed; 1 stalk rosemary (optional) or dried hot red pepper to taste (optional); 2 plum tomatoes, seeds removed; 4 to 5 garlic cloves, cut in half with the green heart removed

Preparation info

Makes
4
servings as a main course

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Toss aside your preconceptions about these little creatures, which are succulent and delicious. They are easy to find in better seafood shops. This dish is also very easy to prepare.

Ingredients

2 pounds/1 scant kilo fresh baby octopus, about 1 inch/2.5

Method

Wash the octopus and set them aside without drying them. In a heavy-bottomed pot place the olive oil, garlic, tomatoes, and, if you are using them, either the rosemary or the hot red pepper. Place the octopus on this combination. Wrap the lid of the pot with a clean, light cloth and close the lid tightly on the pot. Cook over medium heat for 20 minutes without lifting the lid. Every few minutes