Description
Polipetti in Purgatorio is a traditional Italian seafood dish featuring tender baby octopuses slowly simmered in a rich, spicy tomato sauce infused with garlic, onions, and chili peppers. This comforting and flavorful recipe combines simple ingredients to create an authentic and vibrant taste of coastal Italy, perfect for a hearty family meal or special occasion.
Ingredients
Scale
Main Ingredients
- 1 kg (2.2 lbs) baby octopuses (polipetti), cleaned by removing central beak, eyes, and innards
- 300 g (10.5 oz) peeled tomatoes (pomodori pelati), roughly chopped
- 4–5 tablespoons (60–75 ml) extra virgin olive oil (olio extravergine di oliva)
- 2 medium white onions (cipolle bianche), thinly sliced
- 1–2 hot chili peppers (peperoncini piccanti), chopped
- Salt, to taste
- Pepper, to taste (freshly ground)
- Fresh parsley (prezzemolo fresco), to taste, chopped for garnish
Instructions
- Prepare the Octopuses: Thoroughly clean the baby octopuses by removing the central beak, eyes, and the innards inside the head. Rinse them carefully under cold running water, making sure to wash away any grit. Let them drain well before cooking.
- Sauté Aromatics: Place a large saucepan over medium heat. Add 4–5 tablespoons (60–75 ml) of extra virgin olive oil. Once heated, add the chopped chili peppers and thinly sliced white onions. Cook slowly, stirring occasionally, until the onions become soft and slightly golden in color, about 10–15 minutes.
- Cook the Octopuses: Add the cleaned baby octopuses whole to the sautéed aromatics. Stir occasionally while cooking until the octopus begins to release its juices and changes in texture and color, which takes approximately 10–15 minutes.
- Add Tomatoes and Simmer: Add the roughly chopped peeled tomatoes to the saucepan. Season with salt and freshly ground pepper to taste. Stir to combine, then cover the pan with a lid. Reduce the heat to maintain a gentle simmer and cook for 45–50 minutes, allowing the sauce to develop deep flavors.
- Adjust Seasoning: After simmering, taste the sauce and adjust the seasoning by adding more salt and pepper as needed to balance the flavors without overpowering the delicate octopus.
- Garnish and Serve: Before serving, sprinkle fresh chopped parsley over the dish to add a fresh herbaceous note and vibrant color. Serve hot with crusty bread or your choice of side.
Notes
- Cleaning the octopuses thoroughly is essential to remove any bitterness and grit.
- Adjust the number of chili peppers based on your desired spice level.
- For a thicker sauce, cook uncovered for the last 10 minutes of simmering.
- This dish pairs well with rustic Italian bread or polenta.
- Leftovers can be stored in the refrigerator for up to 2 days and taste even better after resting.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
