Octopus in purgatory

By Michael Bonacini
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  • 2 cups (480 milliliters) olive oil
  • 2 small onions, finely diced
  • 454 grams fresh medium to large octopus tentacles
  • 4 red chili peppers, seeded and sliced, plus 1 minced for garnish
  • 1/2 cup (120 milliliters) chopped Italian parsley, plus more for garnish
  • 1 teaspoon (5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper
  • Juice of 1/2 lemon


  1. Heat olive oil in a skillet over medium-low heat. Add onions and cook to soften. Add octopus, red chili peppers, 1/4 cup (60 milliliters) Italian parsley, salt, ground black pepper and stir to combine. Cover skillet with lid and cook over low heat for one and a half to two hours. 
  2. Transfer octopus with oil to platter. Garnish with remaining Italian parsley and minced red chili pepper. Squeeze juice of 1/2 lemon over dish.

Buon appetito!

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