- 1 octopus, cleaned and cut into small pieces
- 1 can coconut milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
- In a large pot, heat the olive oil over medium heat.
- Add the onions, garlic, and bell peppers and cook for about 5 minutes until the vegetables are softened.
- Add the octopus to the pot and cook for about 5 minutes until it starts to turn pink.
- Add the coconut milk to the pot and bring the mixture to a simmer.
- Reduce the heat to low and let the octopus stew in the coconut milk for about 1 hour, or until it is tender.
- Season the stew with salt and pepper to taste.
- Garnish the stew with chopped fresh cilantro before serving.
Serve the octopus stew over rice or with some crusty bread for dipping into the flavorful coconut cream sauce. Enjoy