Polpo Con Salsa - Octopus with Tomato Sauce

Six ingredients. That’s all it takes for this classic Italian octopus braise. Chunks of octopus cook low and slow in a sauce of canned San Marzano tomatoes, garlic, olive oil, and dry sherry until they’re fork-tender and swimming in a rich, wine-dark red sauce.

The initial 10 minutes of covered cooking before the tomatoes go in is where the octopus releases its own liquid. That natural broth mixes with the olive oil and garlic to build a flavorful base. Don’t skip this step by throwing everything in at once, or your sauce will taste thin and watery.

The optional ink sac is worth using if you have it. Octopus ink adds a briny, mineral depth that turns the sauce a dramatic near-black color and gives it a complexity that’s hard to describe but impossible to miss. If your octopus comes already cleaned, you can find squid ink in small packets at specialty stores for the same effect.

Pro Tips

• Low heat is everything. Octopus goes rubbery at high temperatures and only becomes tender again after long, gentle braising. Keep it at a bare simmer.
• Break up the canned tomatoes by hand rather than with a blender. You want chunky sauce, not smooth puree.
• Test tenderness with a fork at the 45-minute mark. Smaller octopus may be done early. A knife should slide through the thickest part without resistance.
• Let the finished dish rest for 10 minutes off heat before serving. The octopus continues to tenderize as it cools slightly.

Variations

• Serve over pasta like linguine or spaghetti for a traditional Italian primo piatto.
• Add a pinch of red pepper flakes with the garlic for a spicy Southern Italian version.
• Stir in a handful of Kalamata olives and capers during the last 15 minutes for a puttanesca-style twist.