Ingredients:

  • 1 octopus (approximately 2-3 lbs / 900g - 1.4kg), cleaned fresh, or frozen and thawed
  • 1 large yellow onion, quartered
  • 2 bay leaves
  • 1 tbsp coarse sea salt (or kosher salt)
  • Water, enough to cover the octopus
  • 2 tbsp olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed
  • 1 cup dry white wine (such as Albariño or Sauvignon Blanc)
  • 2 tbsp smoked paprika (pimentón de la Vera) - sweet, hot, or bittersweet
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Extra Virgin Olive Oil, for drizzling

Instructions:

  1. Gently simmer the octopus with onion, bay leaves, and salt in water until tender. Check for doneness by inserting a fork into the thickest part of the tentacle.
  2. Remove the octopus from the pot and let it cool slightly. Chop into bite-sized pieces. Reserve the cooking liquid.
  3. In the same pot or a Dutch oven, sauté the onion, garlic, and bell pepper in olive oil until softened.
  4. Add the crushed tomatoes, chickpeas, white wine, smoked paprika, oregano, and red pepper flakes (if using). Bring to a simmer.
  5. Add the chopped octopus to the stew, along with 1 cup of the reserved octopus cooking liquid. Season with salt and pepper. Cover and simmer for at least 30 minutes, or until the flavors have melded.
  6. Garnish with fresh parsley and a drizzle of extra virgin olive oil. Serve hot.