Stewed Octopus Recipe 😊

Stewed Octopus Recipe 😊

Ingredients:

1 octopus of approximately 1.5 kg (fresh or frozen)

2 large chopped onions

4 minced garlic cloves

1 bay leaf

1 red pepper sliced ​​into thin strips

1 green pepper sliced ​​into thin strips

4 ripe tomatoes, peeled and chopped (or a can of peeled tomatoes)

100 ml dry white wine

50 ml extra virgin olive oil

1 teaspoon sweet paprika

Salt and black pepper to taste

Chopped parsley to taste

2 large potatoes cut into cubes (optional)

1 pinch of Calabrian pepper or cayenne pepper (optional, if you want a spicy touch)

Preparation:

Preparing the octopus: If the octopus is frozen, defrost it beforehand. Wash the octopus well in running water, removing any residue. To make the octopus even more tender, one tip is to boil it quickly in water for about 30 minutes before using it in the stew. You can also use a traditional technique: gently pound the octopus with a meat mallet to break up the fibers.

Initial sauté: In a large, deep pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until golden and very soft. The onion should become translucent, releasing a sweet aroma. Add the bay leaf, paprika and sliced ​​peppers, stirring for a few minutes until the peppers begin to soften.

Adding the tomatoes: Add the chopped tomatoes to the pan and cook until they begin to break down, forming a thick sauce. If using canned tomatoes, crush them with a wooden spoon as they cook. Add a pinch of salt and black pepper to season the base of the sauce.

White wine and octopus: Pour the white wine into the sauce, stir and cook for a few minutes, allowing the alcohol to evaporate and the flavors to combine. Then, add the octopus, whole or cut into large pieces, to the sauce. Cover the pan and cook over low heat, allowing the octopus to cook slowly in its own juices and the sauce.

Potatoes (optional): If you decide to include potatoes in the dish, this is the time to add them to the pan. They will absorb the flavors of the sauce and give the stew even more consistency. Make sure the potatoes are covered in the liquid so that they cook evenly.

Slow cooking: Let the octopus simmer over low heat for about 45 minutes to 1 hour, stirring occasionally. The key is not to rush the process – the slower the octopus cooks, the more tender it will be. If you notice that the sauce is drying out, add a little water or fish stock to keep the liquid in the pan.

Finishing: When the octopus is tender and well cooked, adjust the salt and pepper if necessary. Turn off the heat and finish with chopped fresh parsley to add freshness and color to the dish.

How to serve:

This stewed octopus is a true celebration of Mediterranean flavors and can be served with fluffy white rice, rustic bread to dip in the sauce or even accompanied by a glass of chilled white wine. Potatoes, if included, transform the dish into an even more substantial meal.

When you serve this dish, you will notice the appreciative glances and the silence that takes over the table – a sign that everyone is immersed in the complex and comforting flavors of this delicious stewed octopus recipe.