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1
To prepare the octopus, use kitchen sheers or a sharp knife to separate the tentacles from the head by cutting just above the area where the legs come together (above the beak). At this point, you can divide the tentacles or leave whole.
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2
Preheat oven to 350
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3
Heat oil in a (6- to 8-quart) Dutch oven over medium-high heat. Season octopus evenly with salt and pepper and add to hot oil. Sear octopus until golden brown on both sides, about 5 minutes per side. Remove octopus from pan and set aside.
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4
Add garlic, onion, and bell pepper to pan; saute until softened and fragrant, about 6 minutes.
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5
Heat oil in a (6- to 8-quart) Dutch oven over medium-high heat. Season octopus evenly with salt and pepper and add to hot oil. Sear octopus until golden brown on both sides, about 5 minutes per side. Remove octopus from pan and set aside.
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6
Add garlic, onion, and bell pepper to pan; saute until softened and fragrant, about 6 minutes.
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7
Stir in tomatoes and bring to a boil. Add red wine, stock, honey, paprika, and bay leaves to pan; simmer for 10 minutes. Stir in olives and raisin. Return octopus to pan, covering the meat completely with the sauce. Cover pan with lid and transfer to the oven.Bake at 350
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8
for at least 45 minutes, and up to 2 hours (the longer the octopus cooks the more tender it will become). Remove from oven and cool slightly.
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9
Remove octopus from sauce and slice to serve. Serve with sauce and Pan Roasted Fingerling Potatoes. Garnish with parsley and orange zest. Pan Roasted Fingerling Potatoes
