Octopus Stew

Instructions

1. 1. Begin by tenderizing the octopus. Fill a large pot with water, bring it to a boil, and immerse the octopus. Reduce the heat to a simmer and cook for 45-60 minutes until the octopus is tender. To check for tenderness, insert a knife into the thickest part of the octopus; it should glide through easily. Drain, cool under running water, and cut into bite-sized pieces.
2. 2. In a large Dutch oven or stew pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes. Be careful not to burn the garlic, as it can become bitter.
3. 3. Stir in the diced tomatoes with their juice, broth, wine, and tomato paste. Mix well to combine. Add the paprika, red pepper flakes, salt, pepper, bay leaves, and dried oregano. Bring the mixture to a gentle simmer.
4. 4. Add the octopus pieces to the pot. Cover with a tight-fitting lid and let the stew simmer on low heat for about 1 hour. Stir occasionally to prevent sticking, and add a little water if it becomes too thick.
5. 5. Remove the lid and taste the stew. Adjust seasoning with more salt, pepper, or red pepper flakes to achieve your desired taste and heat level.
6. 6. Just before serving, remove the bay leaves and stir in the chopped parsley and lemon juice for a fresh burst of flavor.
7. 7. Serve the stew hot with a side of crusty bread to soak up the flavorful broth.