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 2-inch pieces and blanch in boiling water for 15 minutes until tender.

2. 2

   Slice 1 large red bell pepper into thin strips and 1 medium onion into half-moon shapes, then finely mince 4 cloves of fresh garlic.

3. 3

   Heat 2 tablespoons of extra virgin olive oil in a large skillet or wok over medium-high heat, then add the sliced red bell pepper and onion, stir-frying for 5 minutes until slightly softened.

4. 4

   Add the minced 4 cloves of garlic to the skillet and continue to stir-fry for 1 minute until fragrant, being careful not to burn it.

5. 5

   Incorporate the blanched 1 kilogram of octopus pieces into the skillet with the vegetables, stir-frying for 7-8 minutes until the octopus is lightly seared and heated through.

6. 6

   Season the mixture with 1 tablespoon of ground sumac, 1 teaspoon of red pepper flakes, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper, stirring well to combine.

7. 7

   Drizzle 0.25 cup of fresh lemon juice over the stir-fried octopus and vegetables, then stir in 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley just before serving.