Description
A hearty and aromatic Octopus Stew with Spices, simmered slowly with tomatoes, onions, and warm spices until tender and flavorful. Perfect for cozy family dinners or elegant gatherings.
Ingredients
Scale
- 2 pounds octopus, cleaned and cut into chunks
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon red chili flakes (optional)
- 3 cups fish stock or water
- 2 medium potatoes, diced
- 2 medium carrots, sliced
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 2 tablespoons lemon juice
Instructions
- Preheat Your Equipment: Place a Dutch oven on medium heat and let it warm before adding oil.
- Combine Ingredients: Sauté onion and garlic in olive oil until softened, then stir in tomato paste and spices to bloom their flavors.
- Prepare Your Cooking Vessel: Add crushed tomatoes, stock, potatoes, carrots, bay leaves, and cinnamon stick to the pot. Stir well.
- Assemble the Dish: Gently add the octopus chunks, making sure they are nestled into the sauce.
- Cook to Perfection: Cover and simmer on low heat for 60–75 minutes until the octopus is tender and the vegetables are soft.
- Finishing Touches: Season with salt, pepper, and lemon juice, then stir in fresh parsley.
- Serve and Enjoy: Ladle the stew into warm bowls and enjoy with crusty bread or rice.
Notes
- Simmer slowly to avoid rubbery octopus.
- Let the stew rest for 10 minutes before serving for deeper flavor.
- A drizzle of olive oil and fresh parsley brighten the final dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg