Sailor-Style Octopus

Octopus, with its unique appearance and remarkable intelligence, has long been a delight in various culinary traditions. From succulent, tender tentacles to rich, briny flavors, octopus dishes offer a true feast for the senses. Grilled octopus, a popular option across Mediterranean cuisine, showcases the perfect balance of smokiness and tenderness. But today we have another popular Croatian recipe, coming straight from the Adriatic sailors!

Octopus stew is a delightful dish that combines the rich flavors of the sea with a comforting warmth and hearty potatoes. Octopus pairs remarkably well with the earthy and starchy notes of potatoes as the tender, meaty texture of the octopus further enhances the overall mouthfeel of the dish, adding an element of delight with each and every bite.

But apart from its incredible taste, octopus is packed with essential nutrients. Low in calories and fat but high in protein, it offers a healthy alternative to other meats. Additionally, octopus is an excellent source of vitamins and minerals, including vitamin B12, iron, and selenium. Combined with the nutritional value of potatoes, which offer a good dose of potassium, fiber, and vitamin C, this stew becomes a wholesome and nourishing meal option.

I bet you’re drooling right now the same as I am!

Place a frozen octopus and bay leaves in a pot and cover well with cold water, place on medium heat and cook until it softens.

Take out the octopus and chop it into smaller pieces, then return it to the same pot, together with diced potatoes, chopped parsley and garlic, season with salt and pepper and simmer for 10 minutes.

Stir in a tablespoon of tomato paste and cook for another few minutes.

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Sailor-Style Octopus

Yield: 2

Ingredients

• Octopus - 1 kg
• Potatoes - 700 g
• Garlic - 3 cloves
• Bay leaves - 3
• Tomato paste - 1 tablespoon
• Parsley - 2 tablespoon

Instructions

1. Place a frozen octopus and bay leaves in a pot and cover well with cold water, place on medium heat and cook until it softens, about an hour and 15-20 minutes, depending on the size of the octopus.
2. Take out the octopus and chop it into smaller pieces, then return it to the same pot, together with diced potatoes, chopped parsley and garlic, season with salt and pepper and simmer for 10 minutes.
3. Stir in a tablespoon of tomato paste and cook for another 5 minutes.