| 1 | octopus |
| 1 | onion |
| 2 cloves | garlic |
| 1 | carrot |
| 1 | leek |
| ½ | celery root |
| 10 g | parsley |
| 3 tbsp | olive oil |
| 200 ml | white wine |
| 1½ l | water |
| 1 | bay leaf |
| sea salt | |
| pepper |
Peel and roughly chop the onion and garlic. Roughly chop stock carrot, leek, and celeriac. Rinse octopus under cold running water.
Heat olive oil in a large pot and sauté the vegetables, onion and garlic for approx. 2 min. Deglaze with white wine and let simmer. Add water and bring to boil. Season with salt and pepper and add bay leaf and parsley. Reduce the heat to low. Once the broth is gently simmering. Add the octopus to the broth and cover with a lid. Let simmer for approx 1 ½ hrs.
Remove the octopus from the broth with a slotted spoon and leave to cool briefly on a cutting board. Remove the beak by cutting around the tentacles, then discard it. Use the cooked octopus and stock for dishes like risotto and stews. Enjoy!
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