Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, bring 8 cups of water to a boil, then add 1.5 kilograms of cleaned octopus and simmer for 45 minutes until tender.

2. 2

   Remove the octopus from the pot, allow it to cool slightly, then cut the tentacles into 2-inch pieces and set aside.

3. 3

   In a large bowl, combine 2 tablespoons of olive oil, 1 large chopped onion, 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of ground cinnamon.

4. 4

   Add 1/4 cup of fresh lemon juice, 1/2 finely diced preserved lemon rind, 1 cup of halved cherry tomatoes, 2 bell peppers cut into 1-inch pieces, 1/2 cup of pitted Moroccan olives, and 2 tablespoons of harissa paste to the bowl, mixing well.

5. 5

   Add the tenderized octopus pieces to the vegetable and spice mixture, ensuring everything is thoroughly coated, then season with salt and black pepper to taste.

6. 6

   Transfer the entire mixture to a large roasting pan or oven-safe dish, drizzle with 1 tablespoon of olive oil, and spread it in a single layer.

7. 7

   Roast in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 40 minutes, stirring halfway through, until the octopus is lightly browned and the vegetables are tender.

8. 8

   Garnish with 1/4 cup of fresh chopped cilantro before serving.