Description
A flavorful Mediterranean stew featuring tender octopus and hearty potatoes, perfect for seafood lovers.
Ingredients
Scale
- 2 pounds octopus, cleaned and cut into pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup vegetable broth
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Add the octopus pieces to the pot, stirring to combine with the vegetables. Cook for about 5 minutes, allowing the octopus to slightly brown.
- Pour in the diced tomatoes (with their juice) and vegetable broth. Add the diced potatoes, oregano, paprika, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the octopus is tender and the potatoes are cooked through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and lemon wedges on the side.
Notes
- For a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.
- Substitute the octopus with shrimp or fish for a different seafood variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg