Octopus Stew With Tomato

Instructions

1. Step 1

   Pat the octopus dry and cut it into even pieces if it is not already prepared.

   Timer: 10 min (fixed)

   Ingredients used: 1000.0 gr Octopus

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the pot over medium heat. Add the onion and cook until soft and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 250.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic and tomato paste. Stir over medium heat until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the prepared octopus and cook over medium heat, stirring occasionally, until it begins releasing liquid.

   Timer: 5 min (fixed)

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Pour in the red wine, scrape the bottom of the pot, and simmer until the sharp alcoholic aroma subsides.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Red Wine

   Cookware: Dutch oven, measuring jug, wooden spoon

6. Step 6

   Add the tomato, water, bay leaves, cinnamon, oregano, salt, and black pepper. Bring to a gentle simmer, then cover and cook over low heat until the octopus is tender and reaches at least 63°C internally.

   Timer: 50 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Black Pepper, 1.0 piece Cinnamon, 2.0 gr Dried Oregano, 9.0 gr Fine Salt, 800.0 gr Tomato, 240.0 ml Water

   Cookware: Dutch oven, measuring jug, wooden spoon

7. Step 7

   Remove the lid and simmer over medium heat until the sauce is rich and lightly thickened. Remove the bay leaves and cinnamon stick.

   Timer: 10 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the parsley and serve the stew hot.

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: Dutch oven, wooden spoon