Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat, then add the 1.5 kilograms whole cleaned octopus and sear for 5-7 minutes until lightly browned on all sides, then remove the octopus and set it aside.

2. 2

   Reduce the heat to medium, add the approximately 400 grams of finely chopped large onions and approximately 15 grams of minced garlic to the same pot, and sauté for 8-10 minutes until the onions are softened and translucent.

3. 3

   Pour in 240 milliliters of dry white wine to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes until the alcohol scent dissipates.

4. 4

   Return the seared 1.5 kilograms octopus to the pot, add 480 milliliters of vegetable broth, 1 bay leaf, and 1 teaspoon of whole black peppercorns, then bring the liquid to a gentle simmer, cover, and braise for 2 hours.

5. 5

   After 2 hours of braising, add the approximately 200 grams of diced medium carrots and approximately 250 grams of diced medium parsnips to the pot, stir gently to combine, and continue to braise for another 45-60 minutes until the octopus is very tender and the vegetables are cooked through.

6. 6

   Remove the bay leaf and then stir in approximately 20 grams of fresh chopped dill and approximately 10 grams of fresh chopped parsley into the pot, simmering for 2 more minutes to allow the flavors to meld.

7. 7

   Season the braised octopus and vegetables with salt to taste and freshly ground black pepper to taste, then ladle into serving bowls and optionally garnish with a dollop of sour cream if desired.