Creole Octopus

Ingredients

• ✓1kg cleaned octopus (ourite)
• ✓3 large onions, sliced
• ✓4 ripe tomatoes, diced
• ✓1 green bell pepper, sliced
• ✓5 garlic cloves, chopped
• ✓1 piece fresh ginger (3cm), grated
• ✓3 green chilies
• ✓3 fresh thyme sprigs
• ✓2 bay leaves
• ✓1 tsp turmeric powder
• ✓2 tbsp tomato paste
• ✓6 tbsp vegetable oil
• ✓300ml water
• ✓Juice of 1 lime
• ✓Salt and black pepper
• ✓Fresh coriander

Instructions

1. 1
   Prepare the octopus: Clean the octopus thoroughly by removing the beak and eyes. Beat it vigorously to tenderize the flesh, then cut into 4-5cm pieces. In a pot of boiling salted water, blanch the pieces for 5 minutes, then drain.
2. 2
   Marinate: In a bowl, mix the octopus pieces with turmeric, salt, pepper and lime juice. Let marinate for 15 minutes in the refrigerator.
3. 3
   Sauté the onions: In a large casserole, heat the oil over medium heat. Add the sliced onions and sauté for 7-8 minutes until golden brown.
4. 4
   Add aromatics: Add the chopped garlic and grated ginger. Sauté for 2 minutes, stirring constantly to release all the aromas.
5. 5
   Create the sauce: Add the diced tomatoes, thyme, bay leaves, green chilies and tomato paste. Mix well and cook for 10 minutes over medium heat until the tomatoes break down.
6. 6
   Add bell pepper: Add the green bell pepper strips and water. Bring to a boil then reduce to low heat. Simmer for 5 minutes.
7. 7
   Cook the octopus: Gently place the marinated octopus pieces in the sauce. Spoon sauce over them, cover and cook over low heat for 45-50 minutes. The octopus should become very tender. Stir gently from time to time.
8. 8
   Finalize: Check seasoning and adjust if needed. Remove bay leaves and whole chilies. Sprinkle with fresh chopped coriander.
9. 9
   Serve: Creole octopus is served hot with white rice, pickled vegetables and rougaille. It's even better reheated the next day!