Polvo Guisado com Batatas

Ingredients

• 1octopus — about 1.8 kg, cut into pieces
• 1 kgpotatoes — cut into chunks
• 2onions — sliced
• 6 clovesgarlic — minced
• 4ripe tomatoes — grated
• 200 mlred wine
• 1 tbspsweet paprika
• 2bay leaves
• 120 mlolive oil
• 4 tbspfresh coriander — chopped
• to tastecoarse sea salt

Method

1. Start by cleaning the octopus thoroughly under cold running water to remove any sand or impurities. Pat it dry with paper towels to ensure it sears properly instead of stewing in its own moisture.
2. Peel and slice 2 onions and 6 cloves of garlic. Heat 120 ml of olive oil in a large heavy-bottomed pot over medium heat. Add the onions and garlic, cooking slowly until they become soft and translucent, releasing a sweet aroma.
3. Dice 4 ripe tomatoes and add them to the pot, stirring occasionally until they break down and meld with the onions and garlic into a rich, fragrant base. Sprinkle in 1 tablespoon of sweet paprika and 2 bay leaves, stirring to combine.
4. Add the cleaned octopus to the pot, turning the heat to medium-high. Pour in 200 ml of red wine and let it simmer, shaking the pot gently to keep the octopus whole. Cook until the octopus turns opaque and just firm to the touch.
5. While the octopus is cooking, peel and cut 1 kg of potatoes into large chunks. Add them to the pot, ensuring they are submerged in the liquid. Cover the pot and reduce the heat to medium-low, allowing the potatoes to cook until they are tender and easily pierced with a fork.
6. Once the potatoes are done, taste the stew and add coarse sea salt to your preference. Remove the bay leaves before serving.
7. Finish by sprinkling 4 tablespoons of freshly chopped coriander over the stew. Drizzle with a little more olive oil if desired, and serve immediately while the dish is warm and the flavors are vibrant.