Slow Cooker Octopus Recipe

This Slow Cooker Octopus Recipe is a delicious Stewed Octopus With Potatoes And Peas. It is a tasty seafood second course to enjoy in the fall.
Like Octopus In Tomato Sauce, this recipe is just as delicious. At the same time, this recipe is rich in nutritional values ​​as we also add vegetables to the recipe to turn it into a liked recipe by all.
Also, I like to add chili peppers to the recipe. It is optional, and in case you have small children, add chili peppers to your serving plate.

Furthermore, the recipe is simple to cook and almost done by yourself, as while you set the table, the octopus with potatoes cooks slowly for a perfect taste.

Also, if you do not like peas, you can add more potatoes.

Ingredients

• 800 g or 4-5 baby octopus
• 1 large potato
• 100 g of peas
• 1 small onion
• 300 g or 2-3 medium peeled tomatoes
• ½ glass of white wine
• 1 garlic clove
• chilly pepper
• salt, pepper, thyme, parsley, olive oil

Directions

1. First, we will clean the octopus and rinse it in running water. You can get octopus cleaned at your fish shop.
2. Next, cut them into strips and small pieces and set them aside.
3. Next, peel the potatoes, dice them, and transfer them to a bowl of water to not oxidize.
4. Then, cut the onion finely into cubes. Peel tomatoes and cut them into cubes. You can also use canned peeled tomatoes.
5. In a pan, we will add a clove of garlic, chili pepper, and onion. We will let them flavor the oil. Once the onion starts tender, add the octopus.
6. After a few minutes, we will quench it with white wine.
7. Once the alcohol evaporates, we add the diced tomatoes, salt, pepper, thyme, and a little olive oil.
8. Then, add the water-drained potatoes and peas, put the lid on, and cook them all together on medium-low heat for 20-25 minutes.
9. Finally, we taste them again with salt, pepper, olive oil, and fresh parsley.
10. In the end, serve this dish warm accompanied with toast or delicious bruschettas flavored with garlic, thyme, and olive oil.

Bon Appetit!

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