Stewed Octopus with Beans

Stewed octopus with beans is a traditional dish that combines flavors of the sea with those of the land, creating a rich and flavorful union. Here’s how to prepare this delight.

Ingredients

• 1 medium-sized octopus (about 800 g), cleaned
• 400 g of dry cannellini beans or 2 cans of pre-cooked cannellini beans
• 2 cloves of garlic
• 1 small onion
• 1 sprig of fresh rosemary
• 1 bay leaf
• 400 ml of tomato puree
• 100 ml of dry white wine
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Chopped parsley (optional, for garnish)
• Water as needed

Preparation

1. If you’re using dry beans, soak them in cold water the night before, then cook them in a pot with rosemary, bay leaf, and one clove of garlic for about 1 hour or until they are tender. Salt only towards the end of cooking. If using canned beans, drain and rinse them.

2. In the meantime, take the cleaned octopus and beat it slightly to soften. Put it in a pot with cold water, bring to a boil and cook for about 40 minutes. Drain and cut it into pieces.

3. In another pot, sauté the finely chopped onion and remaining garlic clove with extra virgin olive oil. As soon as they become golden, add the pieces of octopus and let them flavor for a few minutes.

4. Deglaze with the white wine and let the alcohol evaporate.

5. Add the tomato puree, adjust salt and pepper, and cook over medium-low heat for about 15 minutes, until the sauce begins to reduce.

6. Combine the beans with the octopus and sauce and let everything simmer for another 10-15 minutes, checking frequently and adding water if necessary to achieve the desired consistency.

7. Serve hot, with a sprinkle of chopped parsley if you like, and a drizzle of raw olive oil.

Curiosity

This dish pairs very well with a good white wine, preferably dry and crisp. The combination of sea and land is a classic in Italian cuisine, particularly in the coastal areas, where recipes often incorporate ingredients from both environments.