Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1.5 kilograms of fresh octopus thoroughly, removing the beak, eyes, and ink sac, then blanch the octopus in boiling water for 30 seconds before plunging it into ice water to tenderize.

2. 2

   Place the blanched octopus in a slow cooker with 2 cups of water, cover, and cook on low for 2 to 3 hours until very tender, then drain and cut the cooked octopus into 1-inch pieces.

3. 3

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large chopped red onion, 1 large diced green bell pepper, and 4 minced garlic cloves, cooking for 8 minutes until softened.

4. 4

   Stir in 2 large diced ripe tomatoes, 1 tablespoon of ground cumin, 0.5 teaspoon of achiote oil, salt, and black pepper, simmering for 10 minutes to create a rich sofrito (hogao).

5. 5

   Pour in 0.5 cup of dry white wine and 3 cups of fish broth, bring the mixture to a gentle boil, then reduce the heat and add the cooked 1-inch pieces of octopus and 500 grams of peeled and chunked yuca.

6. 6

   Cover the pot and simmer the stew on low heat for 30 to 40 minutes, or until the yuca is tender and the flavors have melded together, stirring occasionally to prevent sticking.

7. 7

   Before serving, stir in 0.25 cup of fresh chopped cilantro and adjust the salt and pepper to taste, serving the hearty stew immediately with a side of white rice.