Ingredients

How to make it

  • 1. In a medium cast-iron casserole, heat 2 Tbs. of the oil. Add the onion, carrot, garlic, bell pepper, celery, crushed red pepper and bay leaf and cook over moderately high heat, stirring, until softened, about 8 minutes. Add the tomatoes and their juices and simmer for 2-3 minutes, until slightly reduced. Remove from the heat.
  • 2. In a large skillet, heat 1½ tsp. of the oil until shimmering. Add half of the octopus, season with salt and pepper and cook over high heat, stirring, until starting to brown, about 2 minutes. Scrape the octopus into the casserole. Repeat with the remaining 1½ teaspoons of oil and octopus.
  • 3. Add the red wine to the skillet and bring to a boil, scraping up the browned bits on the bottom. Pour the wine into the casserole.
  • 4. Simmer the stew until the octopus is tender, 45-60 minutes. Add the olives and simmer for 5 minutes longer. Discard the bay leaf.
  • 5. Season the stew with salt and pepper and stir in the parsley. Set the toasts in bowls, top with the stew and serve.

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