Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean 1 kilogram of fresh octopus, removing the beak and eyes, then cut it into manageable pieces, approximately 5-7 centimeters long.

2. 2

   In a large pot, combine 1 liter of vegetable broth, 2 bay leaves, 1 teaspoon whole black peppercorns, 1 teaspoon caraway seeds, and 1 tablespoon of apple cider vinegar, then bring the mixture to a gentle simmer.

3. 3

   Add the prepared 1 kilogram of octopus to the simmering liquid and poach it gently for 60 to 90 minutes, or until it is fork-tender, then carefully remove the octopus and reserve 2 cups of the poaching liquid.

4. 4

   Peel and dice 2 medium carrots, 1 medium celeriac, and 1 medium onion into 1-centimeter cubes, and finely mince 3 cloves of garlic.

5. 5

   In a separate large pan, melt 2 tablespoons of unsalted butter over medium heat, then add the diced 1 medium onion, 2 medium carrots, and 1 medium celeriac, and sauté them for 8-10 minutes until they begin to soften, stirring occasionally.

6. 6

   Stir in the minced 3 cloves of garlic and 1 tablespoon of sweet paprika, cooking for an additional 1 minute until fragrant, then sprinkle in 2 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly to create a roux.

7. 7

   Gradually whisk in 2 cups of the reserved octopus poaching liquid into the vegetable and roux mixture, bringing it to a simmer and stirring until the sauce thickens slightly, then add the poached 1 kilogram of octopus pieces and simmer for 10-15 minutes to allow flavors to meld, seasoning with salt to taste.

8. 8

   Serve the Česká Pošírovaná Chobotnice s Kořenovou Zeleninou immediately, garnished with 1/4 cup of fresh chopped parsley.