![Tiella of rice, potatoes and artichokes Tiella of rice, potatoes and artichokes](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1611854384/cb0uszb1to8tta9zyryc.jpg)
Tiella of rice, potatoes and artichokes
single courses from Italy - Puglia
Stewed octopus with potatoes
Stewed octopus with potatoes
ready in
1 hour 25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A great dish that is part of the Apulian culinary tradition is the stewed octopus with potatoes!
Clean the octopus by beating it and rubbing it on a rough surface to eliminate its viscosity. Then cut it into coarse pieces.
In a pignata (failing: use a steel pan with thick bottom) pour the extra virgin olive oil and add the octopus into small pieces.
Cover and brown without adding water and salt: the octopus must cook in its own water which releases during cooking. Cook for about 30 minutes on a low heat.
Halfway through cooking, the octopus will start to change color tending to dark pink: at this point add the potatoes, cut and cut into cubes or slices, and mix.
Blend with a little white wine; then add all the smells cut very finely: onion, garlic, tomatoes cut into small pieces, parsley and pepper.
Cover the pot with its lid and continue cooking on a low flame for another 30 minutes.
Once ready, check the cooking of the octopus: when it has acquired a reddish color and the fork is easily put into the potatoes, everything will be cooked in the right place. Serve hot with slices of homemade bread.