Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean 1.5 kilograms of fresh octopus, removing the beak and eyes, then slice the tentacles into 5-7 cm pieces and pat them dry with paper towels.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then add the octopus pieces and sear them for 5-7 minutes until lightly browned and slightly curled, then remove the octopus and set aside.

3. 3

   Reduce the heat to medium, add 2 finely chopped yellow onions to the same pot, and sauté for 8-10 minutes until softened and translucent, then add 4 minced cloves of garlic and cook for another 1 minute until fragrant.

4. 4

   Stir in 1 tablespoon of sweet paprika, 1 teaspoon of caraway seeds, and 2 tablespoons of tomato paste, cooking for 2 minutes to toast the spices and deepen the flavor.

5. 5

   Pour in 500 milliliters of Czech Pilsner beer and scrape the bottom of the pot to deglaze, then add 750 milliliters of beef broth and 2 bay leaves, bringing the liquid to a simmer.

6. 6

   Return the seared octopus to the pot, ensuring it is submerged in the liquid, then cover the pot and reduce the heat to low, braising for 1.5 hours.

7. 7

   Add 3 medium carrots cut into 2 cm chunks and 1 medium celery root cut into 2 cm chunks to the pot, stir well, and continue to braise covered for another 60-90 minutes, or until the octopus is fork-tender.

8. 8

   Season the braised octopus and vegetables with salt and freshly ground black pepper to taste, then remove the bay leaves, and if desired, whisk in 1 tablespoon of all-purpose flour dissolved in a little cold water to thicken the sauce slightly before serving garnished with fresh chopped parsley.