Little octopuses in purgatory

Name: Little octopuses in purgatory
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Baby octopuses 2.2 lbs; Peeled tomatoes 1.7 cups; Garlic 3 cloves; Fresh chili pepper to taste; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

it fr es de br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Alright, so here’s the deal with this baby octopus recipe from Molise, Italy. It’s basically a fun culinary journey right into an authentic Italian kitchen. Imagine this: tender little octopus simmered slowly in a spicy tomato sauce—and, oh, the Mediterranean flavors just burst. Really good stuff. You’ve got juicy tomatoes, a hint of chili for some tangy heat, and fresh parsley that keeps it bright and fresh. Seriously good.

Folks in Molise have been whipping this up forever because it’s easy and super moist after soaking in all those flavors. The spice just perfectly complements the sweet tomatoes. And, honestly, the whole dish just begs for a chunk of rustic bread. It's a must. While it’s similar to other Southern Italian seafood dishes like ‘polipetti affogati’ or ‘moscardini alla Luciana,’ this Molise version really stands out—way way better—for its simplicity and no-fuss vibe.

In homes across Molise, this dish often pops up at gatherings, especially when you want something special yet totally approachable. The name ‘baby octopus in purgatory sauce’ adds a fun twist—it hints at that slight chili kick. Not too overwhelming. It is a classic traditional Italian recipe that lets good ingredients shine, and look, no unnecessary frills. Some folks even use the leftover sauce for a quick seafood pasta, or just as a light seafood stew.

And you know, the combo of crispy bread, golden olive oil, and that tender seafood? Makes every bite worth it. If you’re on the hunt for easy seafood recipes offering a little something different, this one fits the bill. No question. The flavors are honest, the method’s straightforward, and it's a taste of Molise’s Mediterranean coast that’s hard to beat. Whether you’re a seasoned chef or just love trying new dishes, this recipe is a tasty way to bring a bit of Italy into your kitchen. For sure.

How to prepare Little octopuses in purgatory

To prepare the little octopuses in purgatory, start by cleaning the little octopuses: empty and rinse the inside of the head under running water 1, then remove the beak located between the tentacles 2. Move to the stove: in a saucepan, heat the oil with the cloves of garlic in their skins, the parsley stems, and the chili pepper split in half 3.

Add the little octopuses 4 and brown them, stirring often, until the water has dried out and the little octopuses have changed color 5. At this point, pour in the previously crushed peeled tomatoes 6.

Cover with a lid and cook over medium heat for 40 minutes 7. Meanwhile, chop the parsley leaves set aside 8. After this time, salt, pepper, and flavor with parsley, keeping a little aside for garnishing 9.

Continue cooking for another 20 minutes, this time without the lid 10. Plate and garnish with the reserved parsley 11. Your little octopuses in purgatory are ready to be served 12!