Ingredients:
- 1 medium octopus (about 1.2–1.5 kg), cleaned
- 4 medium potatoes, peeled and cut into large chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large ripe tomatoes, grated or blended
- 2 tablespoons tomato paste
- 100 ml olive oil
- 150 ml red wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Optional: a pinch of chili flakes for a light heat
- Water or vegetable stock as needed
Instructions:
- Prepare the Octopus:
Rinse the octopus thoroughly under cold water. Place it in a large pot (without adding any water yet) and cook over low heat for about 25–30 minutes. The octopus will release its own juices — let it simmer until it becomes tender and the liquid reduces. Remove it from the pot, let it cool slightly, then cut it into medium-sized pieces (tentacles and body). - Make the Sauce Base:
In a large, deep pan or pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes soft and golden, about 5–7 minutes. Add the minced garlic and cook for another 1 minute until fragrant. - Add Tomato and Spices:
Stir in the tomato paste and cook for 1–2 minutes to bring out its flavor. Then add the grated fresh tomatoes, paprika, oregano, and the bay leaf. Let the sauce simmer for about 10 minutes, stirring occasionally. - Add Wine and Octopus:
Pour in the red wine and let it simmer for about 3–5 minutes to allow the alcohol to evaporate. Add the cooked octopus pieces, stirring well so they absorb the sauce’s flavors. - Add Potatoes:
Now add the potato chunks to the pot. Pour in enough water or vegetable stock to barely cover everything. Bring to a boil, then reduce the heat to low and let it simmer gently. - Simmer to Perfection:
Cook the stew uncovered for 45–60 minutes, or until the potatoes are tender and the sauce thickens into a rich, deep red consistency. Stir occasionally and check seasoning — add salt and pepper as needed. - Final Touch:
When done, remove from heat and let it rest for a few minutes before serving. The sauce will thicken even more as it cools slightly.
Serving Suggestions:
Serve hot with crusty bread for dipping into the rich tomato sauce. It also pairs beautifully with a glass of dry red wine or a fresh salad on the side.
This stew is full of ocean flavor from the octopus, balanced by the sweetness of the potatoes and the depth of the tomato-wine sauce. It’s a traditional Mediterranean comfort food that feels both rustic and luxurious at the same time.
If you want to intensify the flavor, you can add a small amount of balsamic vinegar near the end of cooking, or even a few olives for an extra Mediterranean touch. Leftovers taste even better the next day as the sauce deepens in flavor overnight.