🧂 Ingredients
- 1 kg Octopus(cleaned, tentacles separated)
- 2 large Onions(chopped)
- 5 cloves Garlic cloves(minced)
- 400 g Tomatoes(crushed or pureed)
- 1 medium Bell pepper(chopped (any color))
- 0.5 cup Coriander(fresh, chopped)
- 0.25 cup Parsley(fresh, chopped)
- 150 ml White wine
- 4 tbsp Olive oil
- 1 leaf Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 optional Piri-piri pepper(finely chopped, for heat)
👨🍳 Instructions
- 1
If using fresh octopus, tenderize it by boiling in water with a bay leaf and a pinch of salt for about 45-60 minutes, or until fork-tender. Drain and cut into bite-sized pieces. If using pre-tenderized or frozen octopus, skip this step but ensure it's cooked through in the stew.
- 2
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
- 3
Add minced garlic and chopped bell pepper, and cook for another 5 minutes until the pepper softens.
- 4
Stir in the crushed tomatoes, bay leaf, salt, pepper, and optional piri-piri. Bring to a simmer.
- 5
Add the cooked octopus pieces to the sauce. Pour in the white wine and bring back to a gentle simmer.
- 6
Cover the pot, reduce heat to low, and let it simmer for at least 30-45 minutes, allowing the flavors to meld and the octopus to absorb the sauce.
- 7
Stir in most of the chopped coriander and parsley a few minutes before serving. Reserve some for garnish.
- 8
Adjust seasoning if necessary. Serve hot, garnished with fresh herbs.
💡 Pro Tips
- ✓Tenderizing the octopus is key to a good texture. Don't skip this step if using fresh octopus.
- ✓Adjust the amount of piri-piri to your spice preference.
- ✓This dish pairs well with rice, funge, or boiled potatoes.
🔄 Variations
- Some variations include a splash of lemon juice at the end for brightness.
- A small amount of smoked paprika can be added with the tomatoes for a smoky flavor.