👨‍🍳 作り方

1. 1

   If using frozen octopus, thaw completely. Clean the octopus thoroughly, removing the beak and eyes, and cut into bite-sized pieces. If the octopus is tough, you can tenderize it by freezing and then thawing it, or by gently pounding it.

   💡 プロのコツ: Ask your fishmonger to prepare the octopus for you if possible.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 6-8 minutes.

3. 3

   Add the thinly sliced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

4. 4

   Add the octopus pieces to the pot and cook for about 5-7 minutes, stirring occasionally, until they turn opaque and slightly firm.

5. 5

   Pour in the white wine and let it simmer for 2-3 minutes, scraping up any bits from the bottom of the pot.

6. 6

   Stir in the chopped tomatoes, tomato paste, bay leaf, salt, and pepper. Add the broth.

   💡 プロのコツ: Ensure the liquid covers most of the octopus.
7. 7

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 1 to 1.5 hours, or until the octopus is very tender. Stir occasionally.

   💡 プロのコツ: The cooking time will vary depending on the size and freshness of the octopus.
8. 8

   In the last 10 minutes of cooking, stir in most of the chopped fresh parsley and mint (if using).

9. 9

   Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

   💡 プロのコツ: A pinch of sugar can balance the acidity of the tomatoes if needed.
10. 10

    Serve hot, garnished with the remaining fresh parsley and lemon wedges on the side.

    💡 プロのコツ: This stew is traditionally served with crusty bread for dipping.