Octopus Stew (TURKEY)

 


To boil the octopus

  • 2,64 lbs  octopus (whole)
  • 27,051 oz of water
  • 2 tablespoons of red wine vinegar

To cook the octopus

  • 1 onion (cut into large pieces)
  • 1 red onion (cut into large pieces)
  • 1 large clove of garlic (Chopped into rings)
  • 2 bay leaves
  • 1/2 green lemon (juice and peel)
  • 1/2 tablespoon of tomato paste
  • 1/2 tablespoon of chili paste
  • 1 glass of red wine
  • 1 teaspoon mixed pepper
  • 1 teaspoon of coriander seeds
  • 4 tablespoons of olive oil
  • 1 glass of octopus boiling water
  • 1 potato (diced)
  • 10 green olives (slightly minuscule)

After cooking the octopus in a pressure cooker with vinegar and 27,051 oz of water at high steam for at least 1 hour, cut the legs of the octopus to finger size.

You can also use the head if you wish, but the head meat will not be as soft as the legs.

Saute the onion and garlic in olive oil for 10 minutes over medium-high heat in a deep saucepan (preferably a stew pan). When the color of the onions becomes slightly transparent, add the tomato and pepper paste and continue to fry for 5 minutes on medium-high heat.

Add the octopus, green lemon juice and peel, various black peppercorns, salt, bay leaf, coriander seeds and continue to sauté all the ingredients together for another 5 minutes.

Then add the wine and boiling water of the octopus, potatoes and green olives. Cover the pot and cook for another 40-45 minutes on low heat and serve hot.

ENJOY YOUR MEAL

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