Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1 kilogram whole octopus thoroughly, removing the beak and eyes, then pat it completely dry with paper towels.

2. 2

   In a small bowl, combine 50 grams coarse sea salt, 20 grams sweet Hungarian paprika, 10 grams smoked paprika, and 5 grams curing salt to create a curing mixture.

3. 3

   Rub the curing mixture generously over the entire surface of the 1 kilogram cleaned octopus, ensuring full coverage, then place it in a non-reactive container, cover, and refrigerate for 24 to 48 hours.

4. 4

   After curing, thoroughly rinse the 1 kilogram octopus under cold running water to remove all curing mixture, then drain and pat it dry.

5. 5

   Heat 2 tablespoons lard or sunflower oil in a large heavy-bottomed pot or Dutch oven over medium heat, then add 2 medium yellow onions, finely chopped, and sauté for 8 minutes until softened and translucent.

6. 6

   Stir in 4 cloves minced garlic, 2 medium diced green bell peppers, and 2 medium diced ripe tomatoes, continuing to cook for 5 minutes until vegetables begin to soften, then add the rinsed and dried 1 kilogram octopus and sear it for 3 minutes on each side.

7. 7

   Pour in 200 milliliters dry white wine, scraping up any browned bits from the bottom of the pot, then add 500 milliliters hot vegetable broth, bring the liquid to a simmer, cover, and cook for 90 minutes until the octopus is tender.

8. 8

   Add 500 grams waxy potatoes cut into 2-cm cubes to the pot and continue to simmer for an additional 30 minutes, uncovered, or until the potatoes are tender and the sauce has slightly thickened, then garnish with 1/4 cup chopped fresh flat-leaf parsley before serving.