Agliata all’Algherese

Name: Agliata all’Algherese
Prep time: 2 h
Yield: 4
Ingredients: Octopus 1500 g; Peeled tomatoes 800 g; Garlic 4 spicchi; Dried tomatoes 10; Extra virgin olive oil 6 cucchiai; White wine vinegar 200 ml; Parsley 1 ciuffi; Chili pepper q.b.

Informazioni della ricetta Agliata all’Algherese: difficoltà e tempo di preparazione
Difficulty	Easy
Tempo di preparazione	2 h

Description

Sardinian culinary tradition doesn’t only include meat dishes; it also features numerous fish recipes, especially from coastal areas. In the Alghero region, in particular, it is customary to prepare agliata all’algherese, a flavorful fish dish made with small shark or octopus, ideal as a main course.

If you love seafood and want to try a new recipe, follow our instructions to prepare Alghero-style garlic sauce.

Ingredients

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Tabella ingredienti per Agliata all’Algherese
Octopus	Octopus	1500 g
Peeled tomatoes	Peeled tomatoes	800 g
Garlic	Garlic	4 spicchi
Dried tomatoes	Dried tomatoes	10
Extra virgin olive oil	Extra virgin olive oil	6 cucchiai
White wine vinegar	White wine vinegar	200 ml
Parsley	Parsley	1 ciuffi
Chili pepper	Chili pepper	q.b.

Instructions

1 To prepare the agliata, the first thing you need to do is clean the octopus: gut it, remove the eyes and beak, and rinse it thoroughly to remove any sand from the tentacles.
2 Place a large pot on the stove with plenty of salted water, immerse the octopus (making sure the tentacles are facing down), and cook for about 1 hour. Before draining, check that it’s cooked by pricking the meat with a fork; it should be tender.
3 Drain the octopus and let it cool slightly. Cut it into fairly large pieces and place them in a large bowl. Heat a pan with olive oil and add a mixture of garlic, dried tomatoes, and chili pepper; let it sauté for a couple of minutes at most, then add peeled tomatoes cut into cubes. Cook the sauce for about 30 minutes, season with salt, and add the vinegar.
4 When the vinegar has evaporated, pour the sauce over the octopus, season with chopped parsley, and refrigerate your agliata for a few hours before serving.