Octopus Stew

🛒 Ingredients

• Octopus, raw 800 g · 640 kcal
• Olive oil 55 g · 495 kcal
• Onion 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Canned chopped tomatoes 800 g · 160 kcal
• Dry white wine 200 g · 160 kcal
• Potatoes 500 g · 400 kcal
• Bay leaf 1 g · 0 kcal
• Fresh parsley 30 g · 11 kcal

👨‍🍳 Instructions

1. Clean the octopus thoroughly. If large, you may need to tenderize it by hitting it with a mallet or freezing and thawing.
2. Chop the octopus into manageable pieces. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the chopped onion and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chopped octopus to the pot and cook for 5-10 minutes until it changes color and releases its liquids. Pour in the white wine and simmer until it has mostly evaporated.
5. Stir in the canned chopped tomatoes and bay leaf. Season with salt and pepper to taste. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 60 minutes.
6. Add the peeled and cubed potatoes to the pot. Continue to simmer, covered, for another 60 minutes, or until the octopus is very tender and the potatoes are cooked through.
7. Remove the bay leaf, then stir in the fresh chopped parsley just before serving. Serve hot, perhaps with crusty bread.