Sailboat Galley – Stewed Octopus

You don’t have to handle the octopus, no need to remove the head, cut the tentacles, and remove the beak. No need either to tenderize it. All that’s left to do is to thaw it and prepare it the way you like. You can eat it as is with olive oil and lemon, or you can grill it, sautee it, or fry it.

This two-stage cooking process guarantees great results. During the first stage, your goal is to cook the octopus until the tough connective-tissue collagen in its muscles melts into soft gelatin.
Octopus is rich in many essential vitamins and minerals, making it an ideal choice for your seafood palette. Specifically, a serving of octopus is high in vitamin B12, potassium, iron, magnesium, and certain fatty acids

Stewed octopus provides rather less protein than other fish. Phosphorus and calcium are important for healthy bones and teeth; Potassium helps maintain normal blood pressure and can reduce the risk of recurrent kidney stones and bone loss during aging.

OceanWaveSail Galley-Stewed octopus

Prep Time

20 mins

Cook Time

1 hr

Total Time

1hr 20mins


4 sailors


How to prepare it:

  • To make stewed octopus, start by cleaning the octopus. After rinsing and drying the octopus, place it on a chopping board and cut across the head where the eyes are 1 to remove them. In the middle, underneath the octopus, you will find the beak, which you need to cut out using a small knife 2. Lastly, clean out the head and rinse 3.
  • Next, peel the shallot. Slice 4 the shallot and place in a bowl, then peel the garlic clove and transfer everything to the stove. Heat a splash of oil in a large pan and add the garlic 5 and shallot 6.
  • Pour in the tomato passata and turn up the heat 7. Season with salt and add the thyme leaves 8, sage 9,
  • and water 10. Heat well until the mixture comes to a boil, then dip the octopus tentacles in three times 11. This will make them curl up nicely 12.
  • Make sure the tentacles have taken on their distinctive curled shape, then plunge the whole octopus into the sauce 13. Cover with a lid and cook over medium heat for 50 minutes 14. To be sure it’s cooked, remember to prick the octopus on the inside where the beak was located. If a fork penetrates the flesh easily, then it’s cooked 15.
  • Sprinkle everything with a grind of pepper 16 and transfer the octopus to a board, cutting it into pieces the size you prefer 17 and serving in its sauce. Your stewed octopus is ready. Enjoy 18!

This stewed octopus is best eaten immediately, but if you prefer you can keep it in the refrigerator for a couple of days at most.

If you wish, you can freeze it once it’s ready, provided you used fresh, not frozen, octopus.


Make some tasty croutons in the oven or in a frying pan, flavoring them with garlic and oregano: They will go perfectly with the delicious sauce. Or, if you double the amount of passata and water, you can soak the croutons in the sauce and dish everything up as a soup. If that doesn’t satisfy you and you just can’t get enough of this delicious sauce, simply cook up some pasta and pour it on.

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