Baby octopus in guazzetto

Ingredients

• 1 kgcleaned baby octopus
• ½onion
• 1 glass (about 150 ml)dry white wine
• 3–4peeled tomatoes
• to tasteparsley
• 2 tablespoonsolive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Blanch the octopus

   Blanch the baby octopus in salted water.

2. 2

   Reserve cooking water

   Drain the octopus, setting aside a little of its cooking water.

3. 3

   Soften the onion

   Finely chop the onion and cook it gently in a pan with 2 tablespoons of oil until lightly browned.

4. 4

   Coat the octopus

   Add the baby octopus to the pan and let it take on the flavour of the onion and oil.

5. 5

   Add tomato and wine

   Chop the peeled tomatoes and add them to the pan. After a few minutes, pour in the white wine and let it evaporate.

6. 6

   Simmer until tender

   Season with salt and pepper, then cook through, adding the reserved cooking water a little at a time.

7. 7

   Serve the stew

   Serve the baby octopus in its guazzetto sauce.

What is baby octopus in guazzetto?

Guazzetto is an Italian way of preparing seafood in a small amount of savoury, gently simmered sauce. This version pairs baby octopus with tomato and white wine, keeping the focus on the seafood and its cooking juices.

The recipe’s simple combination suits home cooking: the octopus is briefly blanched, then finished in a pan with onion, tomato and wine. A little reserved cooking water helps bring the sauce together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 37g protein, 7g carbs, 12g fat.

The octopus provides most of the protein, while the olive oil contributes most of the fat. Tomatoes, onion and wine add a modest amount of carbohydrate; serve with a generous portion of vegetables and bread or potatoes to make a more balanced plate.

Choosing the ingredients

Baby octopus: Use cleaned moscardini, as specified, and check that they are well drained after blanching. Their size can vary, so use tenderness rather than the clock alone to judge when they are ready.

Tomatoes and wine: Peeled tomatoes give the sauce body, while dry white wine adds acidity and aroma. Choose a wine you would be happy to drink with the finished dish.

Blanching and reserving the water

Blanching: Start the octopus in salted water, then drain it before adding it to the pan. Keep a little of the cooking water rather than pouring it all away; it is used gradually during the final cooking.

Reserved water: Add it in small amounts so the sauce stays concentrated rather than becoming watery. You may not need every drop.

Building the sauce

Onion: Chop it finely so it softens quickly and blends into the sauce. Cook it in the oil until lightly browned, not dark or burnt.

Wine: Add the wine after the tomatoes have had a few minutes in the pan. Let it evaporate before continuing to simmer, so its sharp raw aroma mellows.

Checking the texture

The octopus should be tender enough to bite without feeling rubbery. Start checking as it cooks, since the exact time depends on the size of the pieces and how they were cleaned.

The guazzetto should be moist and spoonable, with enough sauce to coat the seafood. If it looks too thick, loosen it with a little reserved cooking water.

Serving the dish

Serve the octopus hot with its tomato and wine sauce. Chopped parsley is listed as an ingredient; scatter it over the dish if desired.

Bread is a practical accompaniment for soaking up the sauce. For a more substantial meal, serve it alongside boiled potatoes or a simple green salad.

Recipe notes & tips

• Keep a small cup of the blanching water before draining the octopus.
• Chop the onion finely so it softens evenly in the short cooking time.
• Add the reserved water gradually to control how loose the sauce becomes.
• Let the wine evaporate after adding it to the pan.
• Check the octopus for tenderness as it cooks rather than relying only on a fixed time.

Variations

• Add chilli: Add a little chilli to the onion as it cooks for gentle heat.
• Use fresh parsley: Chop it and scatter it over the finished dish for a fresh herbal note.
• Serve with potatoes: Add boiled potatoes on the side to make the meal more filling.
• Add garlic: Cook a finely chopped clove with the onion for a more aromatic base.

Common mistakes to avoid

• Discarding all the cooking water: Set some aside before draining so you can adjust the sauce.
• Adding too much water: Pour it in a little at a time to keep the guazzetto from becoming thin.
• Burning the onion: Cook it gently until lightly browned, then add the octopus.
• Skipping the wine reduction: Give the wine time to evaporate before continuing to cook.
• Overcooking the octopus: Check its tenderness as it simmers and stop once it is tender.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water, just until piping hot; avoid prolonged cooking, which can make the octopus tough.

Frequently asked questions