Polpi in Galera

Name: Polpi in Galera
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and pepper; a handful of fresh parsley, chopped; 100 ml (3½ fl oz) olive oil; 800 g (1 lb 10 oz) smallish octopus or squid; 2 cloves garlic, chopped

Imprisoned Octopus

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

Small octopus or squid are needed for this Tuscan antipasto –small enough to gut without cutting off the head.

Ingredients

800 g (1 lb 10 oz) smallish octopus or squid
10

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Clean and gut the seafood, removing eyes and beaks and inner sacs. Heat the oil in a flameproof casserole that will just hold them all. Add the garlic and parsley and fry for about 6 minutes, then add the seafood and season. Cover and cook for no more than 30 minutes, shaking the casserole every now and again to prevent sticking.