Summary

Ingredients

• 1 kg octopus
• 2 onion (s), finely chopped
• 3 tomato (s), diced
• 1 red pepper (s), diced
• 4 clove (s) garlic, peeled and squeezed
• 0.5 teaspoon ½ caraway seeds, finely crushed
• 1 bunch parsley, finely chopped
• 250 ml white wine, dry
• 3 bay leaves
• 2 sprigs thyme
• some olive oil
• a bit salt
• some chilli flakes
• some black pepper, freshly ground
• some flour, for dusting

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Instructions

1. First cut off the head of the octopus below the eyes and push the beak out of the tentacle body. Now cut off the head above the eyes, turn it inside out and clean it. Peel off the black outer skin. Wash everything off well.
2. Heat a casserole on medium heat, put the octopus in it and let it simmer for 15 minutes in its own juice in the closed saucepan. The octopus turns slightly reddish in color. Take the octopus out of the pot, don`t be frightened, the whole thing looks very tough Separate the tentacles and cut them into three parts. Halve or third the head, depending on the size. Dust the octopus pieces with flour.
3. Pour the liquid out of the casserole. Heat the oil in the casserole. Add all ingredients except salt, chilli, pepper, octopus and wine and sauté for about 5 minutes. Now put in the octopus, pour in the wine and stir well once. Sealed on a low level (for me it was level 3), stew for 1-1 1/2 hours. After an hour, try whether the octopus is nice and soft. When the octopus is tender enough, add salt, chilli flakes and pepper to taste.
4. Baguette, roasted potatoes or papas arrugadas go well with it.