From Tuscany to Galicia : A Coastal Tradition in Seafood Cuisine
Recipe of Braised Octopus from Volterra
A Taste of the Tuscan Coast: Braised Octopus
Tuscany is often celebrated for its meat dishes, but its coastal regions, stretching from Livorno to Grosseto and the island of Elba,boast a rich tradition of seafood recipes. One of these is polpo in umido, a slow-braised octopus dish that captures the essence of simple, flavorful cooking.
In my family, this dish has a special meaning. It comes from my father’s side, where his aunt Giovanna would prepare it every time we visited her. The kitchen would fill with the irresistible aroma of tender octopus simmering with tomatoes, soffritto , and herbs,a true taste of home.
Like many Tuscan recipes, polpo in umido is all about fresh, high-quality ingredients. Whether it’s seafood, meat, or vegetables, Tuscan cuisine thrives on simplicity and authenticity, letting the natural flavors shine through. This dish is a perfect example of that philosophy, deeply rooted in tradition and always best when shared around the table.
Tuscan-Style Braised Octopus (Polpo alla Toscana)
Ingredients (Serves 4):
2.2 lbs (1 kg) octopus
4 tbsp olive oil
2 medium carrots, finely diced
2 white onions, finely diced
2 celery stalks, finely diced
½ cup (120 ml) dry white wine
¼ cup (60 ml) vegetable broth
1 cup (240 ml) tomato purée (passata)
1 tbsp tomato paste
¼ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
1 tbsp fresh parsley, chopped
Boil the Octopus:
In a large pot, bring water to a boil.
Add the octopus and cook for 45 minutes to 1 hour (depending on the size of the octopus). For every 2.2 lbs (1 kg) of octopus, boil for about 1 hour, adjusting the time for larger or smaller octopuses. Check the tenderness by piercing with a fork; it should be tender but not falling apart.
Remove the octopus from the pot and let it rest. Once cooled slightly, cut it into strips.
Prepare the Sofritto (Base):
In a high-sided pan, heat 4 tbsp olive oil over medium heat.
Add the finely diced carrots, onions, and celery. Sauté the vegetables until softened, about 5-7 minutes. This step is essential as the sofritto will provide depth of flavor to the dish.
Simmer the Octopus:
Pour in the white wine and let it cook for a couple of minutes until it evaporates.
Once the wine has evaporated, add the tomato purée, tomato paste, salt, and pepper to the pan.
Add the vegetable broth gradually, depending on the needs of the dish, to ensure the sauce doesn't become too dry. The sauce should be thick but not dry.
Reduce the heat to low and let it simmer gently for 30-40 minutes, stirring occasionally. The key here is to cook the dish slowly at a low temperature, allowing the sauce to thicken and become rich and flavorful.
Prepare the Vegetable Broth:
To make the vegetable broth, bring 2 liters (about 8 cups) of water to a boil in a large pot.
Add carrots, onions, celery, and a pinch of salt.
Let it simmer for at least 1 hour to develop flavor.
Strain the broth and use it as needed in the octopus dish.
Serve:
Plate the braised octopus with a sprinkle of fresh parsley.
Serve alongside the marinated potatoes for a perfect balance of flavors.
Pair with a glass of dry white wine for an authentic Tuscan experience. Enjoy! 🍷🐙
Galicia: From the Sea and the Land.
Galician-Style Octopus
Preparing octopus requires skill and patience, it must be gently simmered in salted water until perfectly tender. Once cooked, it is cut into generous pieces and simply seasoned with sweet paprika, coarse salt, and a drizzle of olive oil, enhancing its pure yet extraordinary flavor.Picture yourself seated at a mesón pulpeira, the rich aroma of octopus filling the air, heightening your anticipation.Beside you, a plate of pimientos de Padrón, small green peppers, fried and sprinkled with salt, adds a hint of heat and depth to your culinary experience.And, of course, a chilled glass of aromatic Galician white wine, the perfect finishing touch to a meal that is more than just nourishment, it’s a celebration of the land, its traditions, and its people.With 1,200 km of coastline and numerous fishing ports, Galicia has always been closely tied to the sea. Vigo is Europe’s largest fishing port, and the Galician rías (coastal inlets) are the world’s top mussel producers.
The nutrient-rich Atlantic waters provide an extraordinary ecosystem for seafood, including lobster, scallops, crab, octopus, squid, sardines, sea bass, and many more. Galicia is also known for deep-sea fishing, with markets offering tuna, cod, and mackerel. The region's cuisine emphasizes simple recipes that highlight the superior quality of its seafood.First and foremost, the impeccable quality of the ingredients: the octopus, caught in the crystal-clear waters of the Galician coast, is the undisputed star of the dish, but the real magic lies in the perfect cooking time.
From the Land
Galicia’s inland areas also boast a rich gastronomic heritage. Notable ingredients include Padrón peppers, Bergantiños potatoes, turnip greens, chestnuts, mushrooms, and honey. Traditional dishes include caldo gallego (a vegetable and meat soup) and cocido gallego (a hearty meat stew). Galician beef is highly regarded, particularly the Ternera Gallega brand. Other specialties include roasted suckling goat, free-range chicken, and capons. Galicia is also famous for its cheeses, such as Tetilla and San Simón, as well as cured meats like lacón cocido (salted pork shoulder) and androlla (smoked sausage). The region produces excellent wines under five Denominations of Origin, along with traditional spirits like orujo and queimada.
.
Ugh 🤤 nuff said