Recipes, Videos, News, restaurant review and much more ... by REAL ITALIAN CHEFS


Chef Gianluca Deiana Abis: Moscardini con pisellini primavera / Baby octopus with green peas

Prep. time: 15 min

Cook Time: 90 minutes

Difficulty: 3 out of 5

Serve: 4


2 lbs baby octopus

extra virgin olive oil

1 onion, finely diced

2 cloves of garlic

2 cups defrosted frozen peas

1 glass of dry white wine


salt qb

pepper qb


In a large saucepan, pour olive oil, peeled garlic and chopped onion. Cook for few minutes until onion is soft. Add baby octopus and cook over high heat for 3-4 minutes, stirring often. It will release it's own juice, and it will be tastier if it is boiled mostly in natural juices, than plain water. Pour red wine and let it evaporate, add salt, pepper and parsley. Cover with a lid and cook baby octopus for about 75 minutes on low heat. Next step, remove garlic clove and add peas. Continue cooking without lid for another 10 minutes. Turn off the heat, baby octopus is ready.

Chef tips:

The octopus with peas can be kept in the refrigerator for at least 2-3 days. It can also be frozen if you have used fresh ingredients. You can also prepare baby octopus day before, without the peas, and finish cooking before serving.

#Moscardiniconipiselli #babyocyopuswithpeas #chefgianlucadeianaabis #italiantradition #italy #seafood

Spondored by

Recipe of the day
More recipes
Ask the Chef
Follow Us
  • Instagram
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square





Work with us

Contact us

News Letter

Term of use

Privacy Policy


  • Pinterest - Grey Circle
  • Facebook - Grey Circle
  • Twitter - Grey Circle
  • Instagram - Grey Circle

© Zafferano & Co. Inc