Stewed Octopus Recipe

Ingredients:

• 1 large octopus (about 2-3 lbs)
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup white wine
• 1 cup fish or chicken stock
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Clean the octopus: Rinse it thoroughly with cold water, removing any dirt or sand, and cut off the head and beak.
2. Cut the tentacles into bite-sized pieces.
3. In a large pot or Dutch oven, heat the olive oil over medium-high heat and sauté the onion and garlic until soft and fragrant, about 5 minutes.
4. Add the tomato paste and cook for another 2-3 minutes, stirring frequently.
5. Add the octopus pieces and stir to combine, then pour in the wine and stock.
6. Add the bay leaves, oregano, salt, and pepper, and bring to a simmer.
7. Cover the pot and let the octopus stew for about 1 hour over low heat, or until tender. Stir occasionally.
8. Once the octopus is tender, remove the lid and let the sauce reduce for a few minutes until thickened.
9. Remove the bay leaves and serve hot with crusty bread or over a bed of boiled potatoes.

Verdict and Serving Suggestions:

Stewed octopus is a classic and flavorful dish with a texture similar to a tender-cut meat. The tomato-based sauce and herbs give it a savory and warming flavor, perfect for cooler days. Octopus can be intimidating, but don’t miss out on tasting this dish, as it’s easy to prepare and surprisingly versatile, pairing well with potatoes, rice, or even pasta. Enjoy it as a starter or main course, with a glass of white wine or a light beer. Bon appétit!