Ingredients
Scale
For the Stew:
- 2 lbs (about 1 kg) octopus: Fresh or frozen, cleaned and cut into pieces. If using frozen octopus, thaw it before cooking.
- 4 medium-sized potatoes: Peeled and cut into cubes. The potatoes add heartiness and absorb the flavors of the stew.
- 1 large onion: Finely chopped, it serves as the base flavor for the stew.
- 3 cloves garlic: Minced, for an aromatic depth of flavor.
- 2 large tomatoes: Chopped, providing a fresh and tangy base for the sauce.
- 1 cup olive oil: A generous amount, as it helps tenderize the octopus and enhance the flavor of the dish.
- 1 cup water: To create the stew’s liquid base.
- 1 teaspoon ground cumin: Adds an earthy, warm flavor to the stew.
- 1 teaspoon paprika: For a mild smokiness.
- 2 bay leaves: For a subtle herbal note that complements the octopus.
- Salt and pepper to taste: To enhance the overall flavors.
- Fresh parsley: Chopped, for garnish and added freshness.
For the Marinade (Optional but Recommended):
- 1 tablespoon olive oil: To coat the octopus and help it absorb the flavors of the marinade.
- 1 teaspoon dried oregano: A traditional herb in Greek cuisine.
- 1 tablespoon lemon juice: To tenderize the octopus and add a fresh, citrusy kick.
- 1 garlic clove: Crushed, to infuse the marinade with a bold garlic flavor.
Instructions
FIRST STEP: MARINATE THE OCTOPUS (Optional)
- Prepare the Marinade: In a small bowl, combine the olive oil, dried oregano, lemon juice, and crushed garlic. Mix well.
- Marinate the Octopus: Place the cleaned octopus in a large bowl, pour the marinade over it, and toss to coat. Let the octopus marinate for at least 30 minutes. This helps to tenderize the octopus and infuse it with Mediterranean flavors.
SECOND STEP: COOK THE OCTOPUS AND POTATOES
- Sauté the Onion and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5-7 minutes until they are soft and golden brown.
- Add the Octopus: Add the marinated octopus to the pot. Sauté the octopus for about 5 minutes, stirring occasionally. The octopus will release some liquid, which helps it cook evenly.
- Add the Potatoes: Once the octopus is slightly browned, add the peeled and cubed potatoes to the pot. Stir them gently to combine with the octopus and aromatics.
- Add the Tomatoes: Stir in the chopped tomatoes and cook for 2-3 minutes until they begin to soften and release their juices.
THIRD STEP: SIMMER THE STEW
- Add the Water and Spices: Pour in the cup of water, and season the stew with cumin, paprika, bay leaves, salt, and pepper. Stir to combine all ingredients.
- Simmer the Stew: Bring the stew to a gentle simmer, cover the pot, and let it cook for 1.5 hours. The octopus will become tender, and the potatoes will soften and absorb the flavors of the sauce.
- Check the Stew: Stir occasionally to ensure the stew is not sticking to the bottom of the pot. If the stew looks too thick, you can add more water or broth to reach your desired consistency. Continue cooking until the octopus is tender and the potatoes are fully cooked.
FINAL STEP: GARNISH AND SERVE
- Taste and Adjust Seasoning: Taste the stew before serving, and adjust the seasoning with more salt, pepper, or herbs if necessary.
- Garnish: Remove the bay leaves from the stew and discard them. Sprinkle freshly chopped parsley over the top of the stew for a burst of color and freshness.
- Serve: Serve the Greek Octopus Stew with Potatoes hot, either as a main dish or with some warm crusty bread to soak up the delicious sauce.
- Prep Time: 30minutes
- Cook Time: 1.5 hours
Nutrition
- Serving Size: 6
- Calories: 320
- Fat: 15g
- Carbohydrates: 20g
- Protein: 28g