Octopus in Coconut Milk

Ingredients

• 1 kg Octopus (whole domestic octopus)
• Water (enough to boil the octopus)
• 1 Red bell pepper (chopped for the sauce)
• 1 Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tallo Celery (chopped)
• 2 tbsp Olive oil (for sautéing)
• 400 ml Coconut milk (adjust according to desired consistency)
• 1 tsp Paprika (paprika)
• Cilantro (optional, to taste)
• Salt (to taste)
• Pepper (to taste)

Steps

1. 1

   Heat a large pot with plenty of water. It is not necessary to add salt or other seasonings to the water.

2. 2

   Once the water is boiling, add the octopus and cook for 45 minutes until tender.

3. 3

   Remove the octopus from the water, let it rest briefly, and then cut the tentacles into small pieces.

4. 4

   For the sauce, finely chop the red bell pepper, onion, garlic, and celery.

5. 5

   In a large skillet over medium heat, heat the olive oil and sauté the chopped vegetables along with the paprika, salt, and pepper to taste.

6. 6

   Add the coconut milk to the skillet and mix well. Simmer over low heat until the sauce begins to thicken.

7. 7

   Incorporate the chopped octopus pieces into the coconut sauce. If a thinner sauce is desired, a little more coconut milk can be added at this point.

8. 8

   Stir well so that the octopus is infused with the flavors and finish with fresh cilantro if desired.

Notes

The author emphasizes that the octopus should be cooked only in hot water for 45 minutes to achieve the perfect texture. It is recommended to serve this dish with patacones (tostones), white rice, or avocado.

Nutrition per serving

• seafood
• octopus
• coconut milk
• caribbean
• lunch
• dinner
• gluten-free