Polpi in Galera

Imprisoned Octopus

Preparation info
  • Serves


    • Difficulty


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.


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


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.