Confit Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Octopus

   In a large pot, cover the octopus with water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until tender. Drain and let cool before cutting into bite-sized pieces.

2. 2

   Cook the Chorizo

   In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced Spanish chorizo and cook until browned and crispy, about 5-7 minutes.

3. 3

   Sauté the Vegetables

   Add the chopped red onions, garlic, red bell peppers, and carrots to the skillet. Sauté until the onions are translucent and the vegetables are tender, about 5-7 minutes.

4. 4

   Add Beans and Tomatoes

   Stir in the white beans and San Marzano tomatoes (crushed). Season with salt and black pepper to taste. Simmer for 10 minutes to let the flavors meld together.

5. 5

   Combine with Octopus

   Gently fold in the cooked octopus pieces and simmer for an additional 5 minutes, allowing the octopus to absorb the flavors.

6. 6

   Garnish and Serve

   Remove from heat and stir in chopped fresh parsley. Serve hot, garnished with additional parsley if desired.