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Octopus slow-braised with tomatoes in the style of Santa Lucia, Naples. This high protein mediterranean dish is a fresh, tender family dinner with deep, rich Neapolitan flavor.
Bring a large pot of salted water to a gentle boil. Add the octopus and simmer uncovered for 10 minutes to tenderize, then drain and allow to cool slightly before cutting into large pieces.
In a heavy-bottomed Dutch oven, heat olive oil over medium, add sliced garlic and red pepper flakes. Sauté until fragrant but not browned, about 2 minutes.
Add the cherry tomatoes, capers, and olives. Cook over medium-high heat, stirring, until tomatoes begin to release their juices, about 5 minutes.
Nestle the cut octopus and potato cubes into the tomato mixture. Season with salt and pepper, cover tightly, lower heat to very low, and braise for 60–75 minutes until the octopus is tender and the potatoes are cooked through.
Uncover, increase heat, and simmer uncovered for 8–10 minutes to thicken the sauce, stirring carefully to avoid breaking up the octopus. Stir in chopped parsley before serving.
