Polipo Accupatello - a Sicilian octopus and potato stew, the way the local fishermen do it!
700gms– 1.5 lb. small/medium octopuscleaned and cut in bite size pieces
3tbspextra virgin olive oil
80ml– 1/3 ml white wine
Salt to taste
4medium potatoescut in 5 cm – 2 inch cubes
In a large pot, put the extra virgin olive oil, the cut octopus, tomatoes, garlic, bay leaves, chilly flakes, white wine and a pinch of salt (don’t add too much at this stage, octopus can be salty already and you can adjust the seasoning at the end). Put the pot on the fire and cook it on a low flame, covered, for about 20 minutes or until the octopus is tender.
Add the potatoes and keep cooking, covered, until the potatoes are tender. You may have to add a little water at this stage, just do so little at a time. You want to have a stew at the end, but not a soup.
When ready, add the chopped parsley (optional), adjust the seasoning, stir and serve warm.
Cooking times may vary depending on your octopus. Make sure you cook it until tender.