Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak your clay pot in cold water for at least 30 minutes, ensuring it is fully submerged.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add 1 large chopped yellow onion, 2 chopped celery stalks, and 1 large chopped green bell pepper, sautéing until softened, about 8 minutes.

3. 3

   Stir in 4 minced garlic cloves, 2 teaspoons of smoked paprika, and 1 teaspoon of dried thyme, cooking for 1 minute until fragrant.

4. 4

   Carefully transfer the sautéed vegetables to the soaked clay pot, then add 1 (28-ounce) can of crushed tomatoes, 2 cups of chicken broth, 1.5 pounds of peeled and cubed Yukon Gold potatoes, 1.5 pounds of cleaned and tenderized octopus cut into 1-inch pieces, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, stirring to combine all ingredients.

5. 5

   Cover the clay pot and place it in a cold oven, then set the temperature to 375°F (190°C) and bake for 2 hours, or until the octopus is very tender.

6. 6

   Remove the clay pot from the oven, stir in 1.5 cups of frozen corn kernels, and return it to the oven for an additional 15 minutes, uncovered, to heat through.

7. 7

   Let the stew rest for 10 minutes before serving, then garnish each serving with 0.25 cup of fresh chopped parsley.