Octopus Stew Print Recipe


  • 2 large tomatoes
  • 1/2 c capers
  • 1c olives
  • 1/2 bunch parsley
  • 1/2 large onion
  • 1 clove of garlic
  • 2 dried guajillos
  • 1 chile d'arbol
  • 1c white wine
  • fish stock
  • braised octopus
  • potatoes
  • sliced olives
  • parsley leaves


  1. In an enameled Dutch oven, begin by braising the octopus in water for 1.5 hours until tender and then clean it (skin removed) and the tentacles are left whole.
  2. Remove the octopus and let cool slightly. Set Aside.
  3. Then add the white wine to deglaze the pan. Blend all ingredients until smooth and thin with fish stock.
  4. Add potatoes and sliced olives and slices of the octopus tentacle.
  5. Garnish with parsley leaves and cilantro oil.