Spanish Braised Octopus in Paprika Sauce

Ingredients

• Octopus: 2-3 lbs
• Extra Virgin Olive oil La Maison des Chefs 1 liter: 1/4 cup
• Onion: 1 large diced
• Garlic: 4 cloves
• Smoked paprika: 2 tbsp
• Tomatoes: 2 cups diced
• Red wine: 1 cup
• Bay leaves: 2
• Potatoes: 1 lb small
• Fresh parsley: for garnish

Instructions

1. Place the octopus in a large pot with enough water to cover. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes until the octopus is fork-tender.
2. Remove the octopus and cut it into bite-sized pieces.
3. In a large pot, heat the olive oil and sauté the diced onion and minced garlic for 3-5 minutes until soft.
4. Add the paprika, diced tomatoes, red wine, and bay leaves. Stir well.
5. Add the octopus pieces and small potatoes to the pot.
6. Cover and simmer gently for 30 minutes until the potatoes are fork-tender and the sauce has thickened.
7. Garnish with fresh parsley and serve hot.