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    • Octopus and Potato Stew

    Octopus and Potato Stew

    Mark Sharron
    Easy
    15 minutes
    02-Apr

    Octopus and Potato Stew is a classic Mediterranean dish full of flavour and nutrition. This hearty stew is a perfect way to enjoy the fresh flavours of the sea and the earthy, comforting taste of potatoes. The combination of octopus and potatoes creates a dish that is both flavorful and filling, making it an excellent choice for a family meal or a special occasion. With its simple ingredients and easy preparation, this stew will surely be a hit with everyone!

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    Ingredients

    • 1 large octopus, cleaned and cut into small pieces
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 2 large potatoes, peeled and cubed
    • 1 cup white wine
    • 1/2 cup water
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon red pepper flakes
    • 1 bay leaf
    • 1 tablespoon tomato paste
    • 1/4 cup chopped parsley
    • Salt and pepper, to taste

    Method

    • Step-by-Step Method for Octopus and Potato Stew
    • Bring a large pot of water to a boil
    • Add cleaned octopus; simmer gently for 35-45 minutes until tender
    • While octopus simmers, peel and cube potatoes
    • Chop onion
    • Mince garlic
    • Once octopus is tender, drain and let cool slightly
    • Cut octopus into bite-sized pieces if not already done
    • Heat olive oil in a large pot over medium heat
    • Add chopped onion; cook until translucent
    • Add minced garlic; sauté for 1 minute until fragrant
    • Stir in tomato paste; cook for 2 minutes
    • Pour in white wine, scraping the pan bottom
    • Add water, potatoes, oregano, thyme, red pepper flakes, and bay leaf
    • Season with salt and pepper
    • Bring mixture to a simmer
    • Gently add the octopus pieces to the pot
    • Cover and simmer until potatoes are fork-tender (about 15-20 minutes)
    • Taste and adjust seasoning if needed
    • Remove bay leaf
    • Stir in chopped parsley
    • Ladle stew into warm bowls
    • Drizzle with a few extra drops of olive oil and garnish with additional parsley if desired
    • Serve with rustic bread or crusty rolls for dipping