Go Back
+ servings
Polipo Accupatello

Polipo Accupatello

Polipo Accupatello - a Sicilian octopus and potato stew, the way the local fishermen do it!

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


  • 700 gms – 1.5 lb. small/medium octopus cleaned and cut in bite size pieces
  • 3 tbsp extra virgin olive oil
  • 5 cherry tomatoes quartered
  • 2 garlic cloves halved
  • 2 bay leaves
  • 1 pinch chilly flakes
  • 80 ml – 1/3 ml white wine
  • Salt to taste
  • 4 medium potatoes cut in 5 cm – 2 inch cubes
  • 1 tbsp parlsely chopped (optional)


  1. 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.
  2. 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.
  3. When ready, add the chopped parsley (optional), adjust the seasoning, stir and serve warm.

Recipe Notes

Cooking times may vary depending on your octopus. Make sure you cook it until tender.