Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 1 kilogram of tenderized octopus by cutting it into 2.5-centimeter bite-sized pieces.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering, then add 1 large diced yellow onion and stir-fry for 2 minutes until slightly softened.

3. 3

   Add 3 cloves of minced garlic, 1 large diced red bell pepper, and 1 large diced green bell pepper to the wok, continuing to stir-fry for 3 minutes until the peppers are crisp-tender.

4. 4

   Stir in 3 tablespoons of sweet Hungarian paprika, 1 teaspoon of smoked paprika, and 1 tablespoon of tomato paste, cooking for 1 minute until fragrant and deeply colored.

5. 5

   Introduce the prepared 1 kilogram of octopus pieces and 1 cup of chicken broth to the wok, stirring well to ensure all ingredients are coated in the paprika sauce.

6. 6

   Bring the mixture to a rapid simmer, then reduce heat to medium-high and continue to cook for 6 minutes, allowing the sauce to thicken slightly and the octopus to absorb the robust Hungarian flavors, seasoning with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

7. 7

   Serve the Wok-Tossed Hungarian Paprika Octopus immediately, garnished with 0.25 cup of fresh chopped parsley for freshness.