Entree: Italy – Liguria – Polpo alla Ligure (Ligurian-style octopus braised and finished with potatoes, Taggiasca olives, capers, celery, and parsley)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 medium octopus, approx. 2 lb (900 g) cleaned
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for finishing
- 1 small onion, finely chopped — about 4 oz (115 g)
- 2 celery stalks, diced — about 3 oz (85 g)
- 3 garlic cloves, smashed and peeled
- 1 cup (240 ml) dry white wine
- 1 14-oz (400 g) can peeled plum tomatoes, crushed by hand
- 1 lb (450 g) waxy potatoes (Yukon Gold or new potatoes), scrubbed and halved if large
- 3/4 cup (120 g) Taggiasca olives or small Kalamata-style olives, pitted and halved
- 2 tbsp (30 g) capers, rinsed
- 1/4 cup (15 g) flat-leaf parsley, chopped
- 1 bay leaf
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving

Instructions

1. Rinse the octopus and remove beak and eyes if not already removed. Place octopus in a large pot with bay leaf, 1 garlic clove, and enough water to cover. Bring to a simmer, then reduce heat and simmer gently until tender when pierced with a knife, about 45–60 minutes depending on size. Drain and reserve 1/2 cup (120 ml) cooking liquid; set octopus aside to cool slightly.
2. While octopus cooks, place potatoes in a pot of salted water and simmer until just tender, about 12–15 minutes. Drain and set aside to keep warm.
3. When octopus is cool enough to handle, slice into 1/2-inch (1.3 cm) pieces or chop into bite-sized portions.
4. In a wide sauté pan, heat 2 tbsp (30 ml) olive oil over medium heat. Add chopped onion, diced celery, and remaining smashed garlic clove; cook until softened and translucent, about 6–8 minutes.
5. Add white wine to deglaze the pan, scraping any browned bits. Let the wine reduce by half, about 2–3 minutes.
6. Stir in crushed tomatoes, reserved 1/2 cup (120 ml) octopus cooking liquid, olives, capers, and red pepper flakes if using. Simmer gently 5 minutes to meld flavors.
7. Add the sliced octopus to the sauce and cook just until heated through and flavors combine, about 3–4 minutes. Season with salt and freshly ground black pepper to taste. Stir in chopped parsley.
8. To serve, arrange sliced potatoes on a platter or plates and spoon the octopus and sauce over them. Finish with a drizzle of extra-virgin olive oil and lemon wedges alongside for squeezing.