Provençal Octopus Stew Recipe

Ingredients:

• 2 lbs of octopus
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 fennel bulb, sliced
• 1 can diced tomatoes
• 1/4 cup tomato paste
• 1/2 cup dry white wine
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• 1/2 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Extra-virgin olive oil

Instructions:

1. Clean the octopus by removing its beak and eyes, then rinse the tentacles under cold water.
2. Heat a large pot over medium-high heat and add enough olive oil to cover the bottom of the pot.
3. Sauté the onion, garlic, red and yellow bell peppers, and fennel until they are soft, about 5 minutes.
4. Add in the canned tomatoes, tomato paste, white wine, bay leaf, thyme, oregano, and red pepper flakes.
5. Stir everything together and let it cook on medium-high for another 5-10 minutes, until the liquid has reduced a bit.
6. Next, add in the octopus to the pot, along with enough water to cover the octopus and a pinch of salt.
7. Bring the pot to a boil, then reduce the heat to a simmer and let everything cook for 30-40 minutes, or until the octopus is tender.
8. Once the octopus is tender, remove it from the pot and use a sharp knife to cut the tentacles into bite-sized pieces.
9. Add the pieces back into the stew, along with the Kalamata olives and chopped parsley.
10. Stir everything together and let it cook for another 5-10 minutes.
11. Taste and season with salt and pepper, as needed.

Serving Suggestions:

Serve the Provençal Octopus Stew hot with sliced crusty bread or over steamed rice. Garnish with additional chopped parsley on top.

Verdict:

This Provençal Octopus Stew is bursting with flavor and perfect for a cool fall evening. The tender octopus pairs perfectly with the flavorful tomato broth, and the addition of Kalamata olives and fresh parsley adds a delicious finishing touch.