Espectacular guiso de pulpo con patatas

Ingredients 1 octopus (1.5 kg) 5 medium potatoes 3 or 4 bell peppers (red, green, or whatever you have) 1 large onion 3 or 4 cloves of garlic 2 tablespoons of crushed tomatoes 1 bay leaf 1 glass of white wine 1 teaspoon of sweet paprika (or a mixture of sweet and hot) 1 small chili pepper, or to taste Extra virgin olive oil Salt to taste Preparation Clean the octopus by removing the eyes, head, and beak. Fill a pressure cooker halfway with water and bring it to a boil. Once boiling, "shock" the octopus by dipping it in and out of the water three times. Place the octopus in the pressure cooker. For a 1.5 kg octopus, cook for 12 minutes in the pressure cooker once it reaches pressure. Turn off the heat and wait for the pressure valve to drop completely before opening the pressure cooker. Meanwhile, peel the potatoes and break them into chunks so they release more starch during cooking. Cut the bell peppers into strips or dice, peel the onion, and slice it thinly. Peel and mince the garlic. In a large saucepan, add a generous drizzle of olive oil and sauté the bell peppers and onion together for 20-25 minutes over medium heat, until softened and translucent. Add the minced garlic and chili pepper, and cook for another 2 minutes. Stir in the crushed tomatoes and cook for 2-3 minutes, stirring occasionally to remove the raw tomato taste. Add the paprika and stir for a few seconds to combine it with the sofrito, being careful not to burn it. Immediately pour in the glass of white wine and cook for about 5 minutes to evaporate the alcohol. Chop the octopus. Place the roughly chopped potatoes, chopped octopus, and bay leaf in the pressure cooker. Add some of the octopus cooking water to just cover the ingredients. Cook over low heat for about 20 minutes so the potatoes cook through and the octopus becomes even more tender. When the potatoes have been cooking for about 15 minutes, add the sautéed peppers, onion, garlic, chili pepper, tomato, paprika, and wine. Stir gently and let it finish cooking for the last 5 minutes so all the flavors meld together. Adjust the salt if necessary and let it rest for a few minutes before serving. Tip Use some of the octopus cooking water as broth for the stew to enhance the flavor. If you prefer a thicker stew, you can lightly mash some of the potatoes towards the end of cooking. The chili pepper adds a very pleasant touch of spice that combines perfectly with the paprika and the briny flavor of the octopus. As with many stews, it's even better the next day. 🐙 Pressure Cooker (start cooking time once pressure is reached) • 500 g → 6-7 minutes • 1 kg → 8-10 minutes • 1.5 kg → 10-12 minutes • 2 kg → 12-15 minutes • 3 kg → 18-20 minutes • 4 kg → 22-25 minutes 🍲 Traditional Pot • 500 g → 20-25 minutes • 1 kg → 30-35 minutes • 1.5 kg → 40-45 minutes • 2 kg → 50-60 minutes • 3 kg → 75-90 minutes • 4 kg → 90-120 minutes minutes 👉 Remember to "shock" the octopus three times before cooking and let the pressure in the pot release naturally before opening it. #recipes #octopus