Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1 kilogram of fresh octopus thoroughly, removing beak and eyes, then rub all surfaces with 1 tablespoon of coarse sea salt; allow it to rest for 30 minutes before rinsing off the salt completely under cold water.

2. 2

   Place the salted and rinsed octopus into a deep pot, cover it with 500 milliliters of olive oil, add 3 smashed cloves of garlic, 2 bay leaves, and 1 teaspoon of whole black peppercorns, then poach very gently over low heat for 1.5 hours until the octopus is fork-tender, letting it cool in the oil.

3. 3

   Once cooled, remove the octopus from the oil, reserving the oil for future use if desired, and cut the cured octopus tentacles into 1-inch thick rounds, and cut 500 grams of chicken thighs into 2-inch pieces.

4. 4

   In a large pot or Dutch oven, heat 2 tablespoons of neutral cooking oil over medium heat, add 1 large finely chopped yellow onion and cook until softened, about 5-7 minutes.

5. 5

   Stir in 2 teaspoons of sweet paprika powder, 0.5 teaspoon of caraway seeds, and 0.25 teaspoon of dried marjoram, cooking for 1 minute until fragrant, then add the cut chicken thighs and sauté until lightly browned on all sides, about 8 minutes.

6. 6

   Pour in 1 liter of chicken broth, bring the mixture to a simmer, then add the 1-inch cured octopus rounds, and cook for 15 minutes, ensuring all ingredients are well combined.

7. 7

   Add 300 grams of wide flour and water noodles to the simmering pot, cooking for approximately 8-10 minutes, or according to package instructions, until the noodles are al dente and the sauce has slightly thickened.

8. 8

   Season the dish with salt and freshly ground black pepper to taste, then ladle into serving bowls and garnish each serving with 2 tablespoons of fresh chopped parsley.