Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the quick-pickled torshi by combining 1/4 shredded white cabbage, 2 julienned carrots, 2 thinly sliced garlic cloves, 1 sliced small red chili (optional), 1 cup white vinegar, 1 cup water, and 2 tablespoons salt in a glass jar. Seal the jar and allow it to sit at room temperature for at least 30 minutes, or refrigerate for longer for enhanced flavor.

2. 2

   Tenderize and thoroughly clean 1 kilogram of whole octopus, then carefully cut it into approximately 2-inch bite-sized pieces.

3. 3

   In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the octopus pieces and sear them for 3-4 minutes until they are lightly browned, then remove the octopus from the pot and set it aside.

4. 4

   In the same pot, add 1 finely diced medium red onion and 4 minced garlic cloves, sautéing them for 3-4 minutes until they become softened and fragrant.

5. 5

   Add 1 diced medium green bell pepper and 2 diced medium tomatoes to the pot, cooking for another 5-7 minutes until the vegetables begin to soften. Stir in 2 teaspoons of cumin powder and 1 teaspoon of coriander powder, cooking for one minute more until aromatic.

6. 6

   Return the seared octopus to the pot, add 1 cup of water, bring the mixture to a gentle simmer, then cover the pot and cook over low heat for 60-90 minutes, or until the octopus is remarkably tender.

7. 7

   Just before serving the dish, stir in the freshly squeezed juice and zest of 1 whole lemon along with 1/4 cup of chopped fresh parsley into the simmering octopus stew.

8. 8

   Serve the Kamounia El-Octopus hot, garnished with an additional 1 tablespoon of olive oil if desired, accompanied by generous portions of the prepared quick-pickled torshi salad.