Octopus stew - Spanish style

Ingredients

• 1 pound / 450 grams prepared fresh octopus
• 1 large onion (Coarsely chopped and separated into petals)
• 1 pound / 450 grams potatoes
• 14 ounce / 400 grams canned tomatoes
• 4 cloves garlic (finely minced)
• 1 1/2 teaspoons paprika
• 1/2 cup / 120 ml white wine
• 1 vegetable stock cube (dissolved in 1 cup boiling water)
• 2 tablespoons olive oil
• 1/2 teaspoon salt (optional)
• 1 teaspoon sugar (optional)

Instructions

1. 1

   --- Preparation ---

2. 2

   Lay the octopus out on a chopping board and cut off the tentacles.Then cut through the membrane between the top part of the tentacles to separate them.If the octopus is quite large you can cut these in half otherwise leave them whole.

3. 3

   Cut the body into rings approximately one-inch wide. Once again if the octopus is quite large you can cut the rings into two halves, otherwise leave them as rings.

4. 4

   Cut the onion into largish pieces and separate the petals. Peel and mince the garlic.

5. 5

   --- Stew ---

6. 6

   Use the saute or browning function on your pressure cooker to soften the onions and garlic in 2 tablespoons of olive oil. Stir frequently so the onions don't burn. They should just turn translucent.

7. 7

   Add the stock, white wine, tomatoes, paprika, salt, sugar, and the octopus pieces.Set the pressure cooker to the 'Stew' function and then cook for 15 minutes.Allow the pressure to release.

8. 8

   Peel the potatoes and cut them into chunks. Keep one medium potato aside.Grate the medium potato on the largest holes of a box grater (approximately half a cup of grated potato).Add the grated potato to the octopus along with the remaining potatoes.Select the 'Stew' function and cook for a further 5 minutes.

9. 9

   Release the pressure and check the consistency of the sauce.If the sauce seems too thin, set the pressure cooker to the saute or browning function and leave it to simmer for a few minutes (without the lid) to allow some of the liquid to evaporate.This sauce is not meant to be too thick, it should be runny enough to soak into the crusty bread.

10. 10

    Serve with slices of crusty bread as part of a tapas meal.