Braised octopus

Ingredients for 3 servings:

• 1 kg octopus
• 2 onions, finely chopped
• 3 tomatoes, diced
• 1 bell pepper(s), red, diced
• 4 garlic cloves, peeled and crushed
• ½ tsp caraway seeds, finely ground
• 1 bunch parsley, finely chopped
• 250 ml dry white wine
• 3 bay leaves
• 2 sprigs of thyme
• some olive oil
• some salt
• some chili flakes
• some black pepper, freshly ground
• some flour, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 20 minutes

I ate something similar in the Canary Islands

First, cut off the octopus’s head below the eyes and push the beak out of the tentacle body. Now cut off the head above the eyes, turn it inside out, and clean it. Peel off the black outer skin. Wash everything thoroughly. Heat a casserole dish over medium heat, place the octopus in the dish, and simmer in its own juices in the covered pot for 15 minutes. The octopus will turn a light reddish color. Remove the octopus from the pot; don’t be alarmed, it will seem very tough. Separate the tentacles and cut each into thirds. Halve or third the head, depending on the size. Dust the octopus pieces with flour. Drain the liquid from the casserole dish. Heat the oil in the casserole dish. Add all ingredients except the salt, chili, pepper, octopus, and wine, and braise for about 5 minutes. Now add the octopus, pour in the wine, and stir well. Cover and simmer on low heat (mine was heat 3) for 1-1.5 hours. After an hour, check the octopus is tender enough. When it’s tender enough, season to taste with salt, chili flakes, and pepper. Serve with baguette, roasted potatoes, or papas arrugadas.