Author's Notes: We were recently invited into the kitchen of Portland, Maine's Isa Bistro to see how they prepare their newest menu item, a mouthwatering octopus stew in a Le Creuset braiser (in Indigo) that we carry in-store.

Octopus Stew Print Recipe

Serves 4 • Ready in 1hr 25min


  • 2 Large Tomatoes
  • 1/2 Cup Capers
  • 1 Cup Olives
  • 1/2 Bunch Parsley
  • 1/2 Large Onion
  • 1 Clove of Garlic
  • 2 Dried Guajillos
  • 1 Chile D'arbol
  • 1 Cup White Wine
  • Fish Stock
  • 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. Remove the octopus and let cool slightly. Set Aside.
  2. Sauté the first 7 ingredients with canola oil, until translucent.
  3. 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. Garnish with parsley leaves and cilantro.