Stewed Octopus with Tomatoes Recipe | James Beard Foundation
Stewed Octopus with Tomatoes This simple, stewed octopus dish requires only one pot and can easily be made any night of the week.
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Cooking tools:
- Grill pan
- Saucepan
- Stove
- Chef's knife
- Bread knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- 2 pounds baby octopus, cleaned
- 4 cups chopped San Marzano tomatoes or other high-quality canned tomatoes
- 1/4 cup olive oil
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 4 large garlic cloves, finely chopped
- 2 bay leaves
- Pinch of crushed red pepper flakes
- Salt to taste
- Ciabatta bread, sliced and grilled
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