Octopus In Purgatory (Polpi In Purgatorio)

Yield: 4 – 6 servings

Ingredients:

• 2 cups (470 ml) olive oil
• 2 small onions, finely diced
• 1 pound (454 g) fresh medium to large octopus tentacles
• 4 red chili peppers, seeded and sliced, plus 1 minced for garnish
• ½ cup (120 ml) chopped Italian parsley
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) ground black pepper
• ½ lemon, juice

Method:

Heat olive oil in a skillet over medium-low heat.

Add onions and cook to soften.

Add octopus, red chili peppers, half the parsley, salt, and pepper, and stir to combine. Bring to a simmer.

Reduce heat to low, cover and cook for 1 ½-2 hours until tender.

To serve, transfer octopus with oil to platter.

Garnish with remaining Italian parsley and minced red chili pepper.

Spritz with lemon and serve immediately.

Buon appetito!