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Polipo accupatello served in a small bowl with tender octopus, potatoes, and a bay leaf garnish.

Polipo Accupatello Recipe (Sicilian Octopus and Potato Stew)

Octopus with potatoes and wine makes Polipo Accupatello a rich Sicilian coastal stew with soft texture and deep flavour from slow, covered cooking.

Course: Main
Cuisine: Italian, Sicilian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 700 g – 1.5 lb small to medium octopus – cleaned and cut into bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • 5 cherry tomatoes – quartered
  • 2 garlic cloves – halved
  • 2 bay leaves
  • 1 pinch chilli flakes
  • 80 ml – ⅓ cup white wine
  • salt to taste
  • 4 medium potatoes – cut into 5 cm – 2 inch cubes
  • 1 tbsp fresh parsley – chopped (optional)

Instructions

  1. In a large pot, add the extra virgin olive oil, octopus, tomatoes, garlic, bay leaves, chilli flakes, white wine, and a pinch of salt. Cook over low heat with the pot covered for about 20 minutes, or until the octopus starts to turn tender.

    Note: Don’t add too much salt at this stage, as cooked octopus can already be quite salty. Adjust the seasoning at the end.

  2. Add the potatoes and continue cooking with the pot covered until tender. Add a small amount of water only if needed. The liquid stays slightly reduced and gives a stew-like consistency rather than a soup.
  3. Add the chopped parsley and adjust the seasoning.
  4. Stir gently and serve warm.

Recipe Notes

Cooking time depends on the size of the octopus. Cook until tender and a fork slides in easily without resistance.