👨‍🍳 作り方

1. 1

   To tenderize the octopus, you can either freeze it for at least 24 hours or boil it in lightly salted water for about 30-45 minutes until slightly tender. Drain and cut into bite-sized pieces.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until softened, about 7-10 minutes.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the diced tomatoes and chopped red bell pepper. Cook for about 5-7 minutes, until the vegetables begin to soften.

5. 5

   Add the paprika and cumin, stirring to combine with the vegetables.

6. 6

   Pour in the white wine and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pot.

7. 7

   Add the pre-cooked octopus pieces, bay leaves, and enough water or fish stock to almost cover the octopus. Bring to a simmer.

8. 8

   Reduce the heat to low, cover the pot, and let it stew for at least 1 hour, or until the octopus is very tender and the sauce has thickened. Stir occasionally.

9. 9

   Season generously with salt and black pepper to taste. Remove the bay leaves before serving.

10. 10

    Garnish with fresh chopped cilantro and serve hot, typically with rice or funge.