Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 2 kilograms of fresh octopus by thoroughly cleaning it, then blanch it in boiling salted water for 5 minutes, and cool it under cold water before patting it completely dry.

2. 2

   In a large bowl, combine 2 tablespoons of Hungarian sweet paprika, 1 tablespoon of smoked paprika, 0.5 teaspoon of caraway seeds, 4 cloves of minced garlic, 0.25 cup of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.25 cup of dry white wine to form a marinade, then generously coat the blanched octopus and allow it to marinate for a minimum of 30 minutes at room temperature.

3. 3

   Preheat your oven to 200°C (390°F) and place the marinated 2 kilograms of octopus in a sturdy roasting pan, then roast for 60 minutes, carefully turning the octopus every 20 minutes to ensure even cooking, until it becomes wonderfully tender.

4. 4

   While the octopus roasts, begin preparing the sweet pepper ragout by heating 0.25 cup of olive oil in a large skillet over medium heat, then add 1 diced large onion and sauté until it becomes softened and translucent, which typically takes about 5 minutes.

5. 5

   To the skillet, add 2 diced red bell peppers, 2 diced yellow bell peppers, 2 diced medium tomatoes, 1 teaspoon of sweet paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking the vegetables for 10-15 minutes until they are tender, then stir in 0.5 cup of vegetable broth and simmer gently for 5 minutes.

6. 6

   For the lángos croutons, cut 2 pieces of lángos bread into 1-inch cubes, toss them with 2 tablespoons of olive oil, 0.25 teaspoon of garlic powder, and 0.25 teaspoon of salt, then spread them in a single layer on a baking sheet and toast them in the oven alongside the octopus for the last 10-15 minutes until they are golden brown and perfectly crispy.

7. 7

   Once the octopus is thoroughly roasted and tender, carefully slice it into appropriate serving pieces, then artfully arrange it on plates alongside generous portions of the vibrant sweet pepper ragout, and finally sprinkle with the crispy lángos croutons before garnishing with 0.25 cup of fresh chopped parsley.