Preparation: 15 minutes
Cooking time: 1 hour and 35 minutes
Ingredients for 4 people:
- 300 g of troccoli
- 800 g of fresh octopus
- 300 g of tomato pulp
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of chopped parsley
- Salt
- 1 chili pepper (optional)
Preparation:
Clean the octopus, remove the eyes and beak, turn the sack inside out and clean the inside. The octopus will be rubbery if not tenderized, so it is advisable to pre-cook it.
After pre-cooking, remove the octopus from the pot, saving the cooking water, peel off the skin, and cut it into small pieces, leaving some tentacle tips for garnishing the dish.
Save the cooking water. In a pan with 2 tablespoons of oil, add the chopped octopus and 6 tablespoons of cooking water, sauté over high heat until the cooking liquid has been absorbed.
Add the tomato pulp, salt, a pinch of chili pepper, and cook on low heat for about 30 minutes. If necessary, add some of the octopus cooking water.
Boil the troccoli in plenty of salted water for about 10 minutes, drain them al dente, transfer them to the pan with the sauce, mix well and serve, sprinkling with more chopped fresh parsley to taste.