Octopus Pie from My Hometown! 🇮🇹 Gluten-Free Tiella di Gaeta (Seafood Pie) Italian Recipe

Octopus pie (tiella di Gaeta) is one of my favourite foods from my home region, and I’ll try to make it gluten-free!
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00:00 Intro
00:19 Octopus
01:40 Filling
02:44 Dough
03:29 Rolling, assembling, baking
04:53 Tasting
05:29 Outro

Dough:
– 300 g all-purpose or 00 flour (I used gluten-free Caputo Fioreglut)
– 4 g dry yeast
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp sugar
– 180 ml water (+20 for gluten-free Caputo Fioreglut)
Filling
– 540 g octopus
– 250 g cherry tomatoes
– 80 g olives
– 1 garlic clove
– Parsley
– 2 tbsp olive oil
– 1/2 tsp salt

Procedure:
1. Cook 540 g octopus in water for about 50 minutes (check with a fork if tender)
2. Allow the octopus to cool down, then chop it and combine it with 250 g sliced cherry tomatoes, 80 g pitted olives, 1 minced garlic clove, some chopped parsley, 2 tbsp olive oil and 1/2 tsp salt
3. Keep this mix in the fridge for at least one hour
4. Combine 300 g flour, 180 ml lukewarm water, 4 g yeast, 1 tsp salt, 1/2 tsp sugar, 1 tbsp olive oil; knead and then proof for 1 hour
5. Divide the dough in two, one half slightly bigger; roll it, lay it in a pie dish brushed with olive oil and trim off the edges
6. Fill the pie with the octopus mix
7. Roll the other half of the dough, place it on top, seal the edges, pierce the top with a fork and brush it with some olive oil
8. Bake at 200°C for 35 minutes. Let it cool down about 10 minutes before serving; enjoy!

Credits:
Octopus drawings: by Comingio Merculiano (1845–1915) in Jatta Giuseppe – I Cefalopodi viventi nel Golfo di Napoli (sistematica): monografia, Public Domain,

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