Dalmatian Octopus Ragù with Creamy Polenta
This dish, inspired by the Dalmatian coast, features tender octopus slow-cooked in a rich, aromatic tomato sauce (ragù) served over creamy, buttery polenta.
Ingredients
- 1 kg octopus, cleaned
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 400 g chopped tomatoes
- 150 ml red wine
- 1 tbsp tomato purée
- 100 g black olives
- 200 g quick-cook polenta
- 700 ml chicken stock
- 50 g Parmesan
- salt and pepper
Instructions
- Simmer the octopus gently for 1 hour until tender, then chop into chunks.
- Fry the onion and garlic in olive oil until soft. Add tomato purée, tomatoes and wine.
- Stir in the octopus and olives, then simmer for 20 minutes.
- For the polenta, bring the stock to the boil and whisk in the polenta gradually.
- Cook for 5 minutes, stirring through Parmesan.
- Serve the ragù over creamy polenta with extra olive oil.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
512
Calories
19G
Fat
5G
Saturates
7G
Sugars
1567G
Salt
49G
Protein
28G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
