Preparation

Cook the octopus and set it aside.

Cut the onion into half moons. Chop the garlic. Peel the peppers with the help of a vegetable peeler and cut into strips. Cut the fennel bulb into thin slices.

Put the oil in the cataplana. Bring to the heat and add the onion, the chopped chilli with the seeds, garlic, pepper and fennel. Let it cook until the onion breaks.

Peel and cut the potatoes and the sliced ​​carrot. Cut the octopus into small pieces.

With the help of the magic wand, reduce the peeled tomatoes to puree. Add the octopus and carrot to the stew in the cataplana. Stir. Season with salt and black pepper to taste. Add the potatoes, the octopus cooking broth and the tomato puree. Sprinkle with chopped coriander.

Close the cataplana and cook for approx. 30 minutes on low heat.

Sprinkle with cilantro and serve with white rice. Enjoy your food!

Ingredients

  • 1 clean whole octopus
  • 700 g of potatoes
  • 1 onion and 3 garlic cloves
  • 100 g of fennel bulb
  • 1 carrot
  • 1 red pepper and 1 chilli
  • 250 g of pickled peeled tomatoes
  • 1 dl of olive oil
  • 50 ml dl of octopus cooking broth
  • 1 sprig of coriander
  • Salt and black pepper q.s.