Stew Octopus

Wash octopus well and cut into large cubes. Take a pan and boil it without adding water. Octopus will produce a lot of juice and it will boil in it., eliminating the need to add any water. Add half the balsamic vinegar, bay leaves, cinnamon sticks, pepper and cover it to let it boil over low heat. Even though octopus will produce its own juices, keep an eye on it and if you notice that there is need to add a bit of water, do so. The more you cook octopus on low heat, covered, the more it becomes tender.

After 45 minutes, uncover pan and taste the octopus. If it’s tender, add onions, olive oil, remaining balsamic vinegar, and sugar. Stir and let it cook for another 1 hour. This time we have to add water, just enough to cover octopus.

Keep in mind that the secret of this dish is to always have an eye on the food and cook over low heat. This dish needs care and you actually don’t have to be precise with the ingredients. When you see that the dish is running out of its own juices, add water. If 45 minutes have passed and octopus is not that tender yet, add more balsamic vinegar because it helps to make it tender. Don’t add salt because octopus is salty by itself! Leave the salt for last.