Spicy Octopus Stew
Spicy Octopus Stew (Kamounia)
1 hour 25 minutes
You’re gonna fall in love with this spicy, melt-in-your-mouth octopus stew typical of the Tunisian city of Sfax, where our father's side of the family is from. It’s really simple to put together and to die for.
Whole octopus (2.5 lbs), cleaned & defrosted
2 cups Hot Water
4 tbsp Tomato Paste
3 Tbsp Extra Virgin Olive Oil
3 tbsp Minced Garlic
1 Small Onion, finely diced
1 tsp Coriander
1 tsp Turmeric
1 tsp Paprika
1 tsp Salt
1 tsp Cumin
Fill a large pot halfway with water, bring to a boil. Add the octopus and gently boil for 1 hour.
Take out the octopus and place it on a strainer in the sink until it cools down.
Add the finely diced onions and the olive oil to another pot and gently sauté for about 10 min. In the meantime, dice the cooked octopus into 1-2 inch pieces.
Add the octopus pieces to the sautéed onions and stir together. Add the harissa paste, tomato paste, and stir some more for a few minutes.
Add the minced garlic, paprika, turmeric, and coriander followed by ½ cup of hot water. Stir and gradually add the water ½ cup at a time for a total of about 2 cups.
Cover the pot with the lid, bring the heat down to medium-low and slow cook for about 45 min to 1 hour.
Add 1 tsp of cumin, stir well, & immediately shut off the heat.
Serve and enjoy!