Easy Mediterranean octopus stew with olives and balsamic

This recipe combines the octopus together with a magnificent accompaniment of Mediterranean flavors like balsamic, olives, honey and vegetables. The preparation of this octopus stew is not difficult at all and it’s only necessary to know some basic secrets about how to handle the octopus, which you can learn here.

Thaw the octopus the day before in the fridge. If it is not clean, empty and rinse the head well, remove the „tooth“ (which is hidden in the center, from where the arms open), and clean the tentacles.

Cut it into small bites and reserve. Peel and cut the shallots into quarters. In a deep pot or pan, heat extra virgin olive oil without letting it smoke, and stir them until they turn transparent. Add the octopus and brown it for about 5 minutes, stirring occasionally to prevent sticking or burning. Add the finely sliced ​​garlic cloves, the olives, 2 tablespoons of balsamic, 1 teaspoon of honey, 2 bay leaves, and sprinkle with a little chili. Cover and cook over low heat for about 45 minutes. After that time, the octopus should be “al dente”, which is the point at which I recommend serving it. But in case you prefer it softer, it will be enough to continue cooking up to 10 additional minutes. Serve with some fresh parsley.

Tips and tricks:

1. The octopus should have been previously frozen, as this breaks down the fibers and softens the meat. Formerly this process was supplanted by hitting it for a long time.
2. Octopus meat is normally enough salty, so it is advisable not to add more during cooking and eventually correct it at the end. It is unlikely that we will need to do it, considering the salt that olives also provide.
3. Another secret is not adding more liquid to this recipe, and let the octopus cook in its own juices that it will release.
4. It’s possible to replace the shallots with onions and the chili with sweet paprika.
5. It’s also possible to replace the balsamic vinegar and honey with a tablespoon of balsamic cream.
6. Check out our Galician-style octopus recipe, another very traditional way of preparing this seafood.