Name: Polpo alla pignatta
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 4 portions (4 servings per batch)
Cuisine: Italian
Ingredients: 1,000 g Octopus (cleaned weight; already tenderized or thawed in the refrigerator); 400 g Ripe tomatoes (chopped); 250 g Onion (very thinly sliced); 40 g Extra virgin olive oil; 10 g Parsley (chopped); 0.5 g Black pepper (freshly ground); 150 ml Water + Hot water (Water: 50 ml; initial addition Hot water: 100 ml; reserve only if the base dries); 2 g Fine salt (optional; taste at the end)

Use a pot rated for your hob and follow its maker’s heat instructions. A heavy lidded casserole is a practical alternative.

Make ahead Slice the vegetables before starting and serve the stew hot after its uncovered reduction.

By Italia Magnifica · Updated October 2026

Prep: 20 min
Cook: 2 hr 15 min
Yield: 4 portions (4 servings per batch)
Difficulty: Medium

Polpo alla pignatta

Prep 20 min · Cook 2 hr 15 min · Yield 4 portions (4 servings per batch) · Difficulty Medium

Ingredients

Skip to the method

4 portions (4 servings per batch)

1,000 g2¼ lb
Octopuscleaned weight; already tenderized or thawed in the refrigeratorcleaned weight; already tenderized or thawed in the refrigerator
400 g14 oz
Ripe tomatoeschoppedchopped
250 g9 oz
Onionvery thinly slicedvery thinly sliced
40 g1½ oz
Extra virgin olive oil
10 g¼ oz
Parsleychoppedchopped
0.5 g¼ tsp
Black pepperfreshly groundfreshly ground
150 ml⅔ cup
Water + Hot waterWater: 50 ml; initial addition Hot water: 100 ml; reserve only if the base driesWater: 3½ tbsp; initial addition Hot water: ½ cup; reserve only if the base dries
2 g⅓ tsp
Fine saltoptional; taste at the endoptional; taste at the end

Equipment

4-litre lidded flame-safe earthenware pot or heavy casserole
Heat diffuser if required by the pot maker
Knife, board and fork

Method

Have the fishmonger clean the octopus, removing beak, eyes and innards. Cut the cleaned octopus into 4–5 cm pieces; keep the thick arm sections similar in size. Slice the onion finely and chop the tomatoes and parsley.Have the fishmonger clean the octopus, removing beak, eyes and innards. Cut the cleaned octopus into 1½–2 in pieces; keep the thick arm sections similar in size. Slice the onion finely and chop the tomatoes and parsley.
Put the octopus, tomatoes, onion, parsley, oil, pepper and 50 ml water in the pot. Cover and bring gradually to a gentle simmer over moderate-low heat, allowing about 15 minutes to reach the simmer. Avoid thermal shock with earthenware and use a diffuser if its maker requires one.Put the octopus, tomatoes, onion, parsley, oil, pepper and 3½ tbsp water in the pot. Cover and bring gradually to a gentle simmer over moderate-low heat, allowing about 15 minutes to reach the simmer. Avoid thermal shock with earthenware and use a diffuser if its maker requires one.
Cook covered for about 90 minutes at a very gentle simmer. Check occasionally that the base stays moist; the octopus and vegetables should release their own liquid. Add a little reserved hot water only if it threatens to catch.Cook covered for about 90 minutes at a very gentle simmer. Check occasionally that the base stays moist; the octopus and vegetables should release their own liquid. Add a little reserved hot water only if it threatens to catch.
Uncover and cook for at least another 30 minutes, reducing the juices without drying the pot. Test a thick piece with a fork: it should yield easily. If still firm, continue gently, checking every 15 minutes and keeping enough liquid to prevent scorching.Uncover and cook for at least another 30 minutes, reducing the juices without drying the pot. Test a thick piece with a fork: it should yield easily. If still firm, continue gently, checking every 15 minutes and keeping enough liquid to prevent scorching.
Taste the sauce before adding any salt. Divide octopus and concentrated juices between serving bowls and serve hot.Taste the sauce before adding any salt. Divide octopus and concentrated juices between serving bowls and serve hot.