Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1.5 pounds of fresh octopus thoroughly, removing any internal organs and beak, then slice the octopus into 1/2-inch thick rings and tentacles into bite-sized pieces.

2. 2

   In a bowl, combine the sliced octopus with 1/4 cup of berbere spice blend, 3 minced garlic cloves, and 1/2 tablespoon of grated fresh ginger, ensuring the octopus is evenly coated.

3. 3

   Heat 3 tablespoons of olive oil in a wok over high heat until shimmering, then add 2 large sliced red onions and sauté for 3 minutes until softened and fragrant.

4. 4

   Add the marinated octopus to the wok along with the remaining 3 minced garlic cloves and 1/2 tablespoon of grated fresh ginger, and wok-toss vigorously for 5-7 minutes until the octopus is tender and slightly caramelized.

5. 5

   Stir in 1 large sliced red bell pepper, 1 large sliced green bell pepper, 1/2 cup of halved cherry tomatoes, and 1 thinly sliced whole jalapeño (seeds removed for less heat if desired), continuing to wok-toss for another 3 minutes until vegetables are crisp-tender.

6. 6

   Sprinkle in 1 teaspoon of korerima powder, ensuring it is well distributed throughout the dish as you continue to toss the ingredients.

7. 7

   Remove the wok from heat, stir in 1/4 cup of fresh chopped cilantro and 1 tablespoon of fresh lemon juice, then serve immediately.