Entree: Réunion – Zourite à la Créole (Creole-style octopus stew braised in tomatoes, garlic, and island aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) octopus, cleaned
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.5 oz (15 g))
- 1 inch (2.5 cm) piece fresh ginger, grated (about 0.4 oz (12 g))
- 2 medium tomatoes, chopped (about 10 oz (300 g))
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry white wine or water
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) smoked paprika
- 2 sprigs fresh thyme (approx. 0.071 oz (2 g))
- 2 bay leaves (approx. 0.035 oz (1 g))
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small hot chili, minced, optional (about 0.071 oz (2 g))
- 2 tbsp (30 ml) chopped fresh parsley or cilantro (about 0.28 oz (8 g))
- 1 tbsp (15 g) butter, optional for finishing

Show original ingredient measurements

- 2 lb (900 g) octopus, cleaned
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 inch (2.5 cm) piece fresh ginger, grated (about 0.4 oz / 12 g)
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) dry white wine or water
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) smoked paprika
- 2 sprigs fresh thyme (approx. 2 g)
- 2 bay leaves (approx. 1 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small hot chili, minced, optional (about 2 g)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro (about 8 g)
- 1 tbsp (15 g) butter, optional for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a large pot of water to a simmer with 1/2 of the onion (quartered), 1 bay leaf, 1 sprig thyme and 1 tsp (5 g) salt. Add the octopus and simmer gently, uncovered, until tender when pierced with a knife, about 40–60 minutes depending on size. Drain, reserve 1/2 cup (120 ml) cooking liquid, and cut the octopus into 1–1.5 inch (2.54 to 3.81 cm) pieces.
2. In a large sauté pan or Dutch oven, heat the vegetable oil over medium heat. Add the remaining sliced onion and sauté until translucent, about 5 minutes.
3. Add the garlic, grated ginger and minced chili (if using) and cook until fragrant, about 1 minute. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
4. Add the chopped tomatoes, white wine (or water), white wine vinegar, turmeric, smoked paprika, remaining thyme and bay leaf. Bring to a gentle simmer and cook 8–10 minutes until tomatoes break down.
5. Add the cut octopus and the reserved cooking liquid to the sauce. Simmer gently 10–15 minutes so the octopus absorbs the sauce flavors and the liquid reduces slightly.
6. Taste and adjust seasoning with salt and pepper. Remove the bay leaf and thyme sprigs. Stir in the butter (if using) and chopped parsley or cilantro just before serving. Serve hot with rice, bread, or locally traditional sides.

1. Bring a large pot of water to a simmer with 1/2 of the onion (quartered), 1 bay leaf, 1 sprig thyme and 1 tsp (5 g) salt. Add the octopus and simmer gently, uncovered, until tender when pierced with a knife, about 40–60 minutes depending on size. Drain, reserve 1/2 cup (120 ml) cooking liquid, and cut the octopus into 1–1.5 inch pieces.
2. In a large sauté pan or Dutch oven, heat the vegetable oil over medium heat. Add the remaining sliced onion and sauté until translucent, about 5 minutes.
3. Add the garlic, grated ginger and minced chili (if using) and cook until fragrant, about 1 minute. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
4. Add the chopped tomatoes, white wine (or water), white wine vinegar, turmeric, smoked paprika, remaining thyme and bay leaf. Bring to a gentle simmer and cook 8–10 minutes until tomatoes break down.
5. Add the cut octopus and the reserved cooking liquid to the sauce. Simmer gently 10–15 minutes so the octopus absorbs the sauce flavors and the liquid reduces slightly.
6. Taste and adjust seasoning with salt and pepper. Remove the bay leaf and thyme sprigs. Stir in the butter (if using) and chopped parsley or cilantro just before serving. Serve hot with rice, bread, or locally traditional sides.