Slow-cooked octopus

Slow-cooked octopus is a fish main course that is traditionally cooked in an earthenware pot. This method is undertaken with the lid on the pot and long, slow cooking. The result is a wonderfully tender and flavourful octopus, served with bread - or even on its own because, with the inclusion of potatoes, this octopus dish can be considered a complete meal in itself.


  • octopus 1000 grams
  • new potatoes 500 grams
  • celery A celery stalk
  • garlic 1 clove
  • onions A small white onion
  • parsley A small bunch of parsley
  • tomato passata 100 millilitres
  • oregano A sprig of oregano
  • pepper
  • salt
  • chilli

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60 minutes Total time
60 minutes Active time
Serves 4 persons
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Wash the octopus and remove its sack and beak. Put it in a saucepan with a drizzle of extra virgin olive oil and brown until it takes on a red colour all over. Now add the parsley, celery, bay leaf and onion. Let them cook together for another twenty minutes. Then it’s the turn of the other ingredients: tomato passata, salt, pepper, oregano, chilli (to your taste), and diced potatoes. Cover and cook for another half hour. Serve with good crusty bread.

Buy your fresh octopus a few days beforehand and freeze it. This process will ensure that the meat is even more tender!
Known as ‘pignata’ in Italian, the word refers to a terracotta pot, still fairly widespread throughout Italy, although perhaps today you may prefer using an aluminium pan or other more modern cookware. It is interesting, however, to rediscover terracotta cooking equipment, as it is well-suited for long cooking times and outstanding for preserving and enhancing the flavours.

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