An Aegean Delight: Hearty Greek Octopus and Potato Garlic Stew

First, prepare the octopus. Place it in a large, heavy-bottomed pot over a medium heat without any liquid. Cover and let it simmer in its own juices for about 20-30 minutes until it releases its liquid and turns a deep pink. Drain, allow to cool slightly, then cut into bite-sized pieces.

In the same pot, heat the olive oil over a medium heat. Add the chopped onions and cook until soft and translucent, about 5-7 minutes. Add the sliced garlic and cook for another minute until fragrant.

Pour in the white wine and let it bubble for a minute to cook off the alcohol. Add the chopped tomatoes, tomato purée, bay leaves, and oregano. Stir everything together and bring to a simmer.

Return the octopus pieces to the pot, add the potato chunks, and season with salt and pepper. Add just enough water to barely cover the potatoes. Reduce the heat to low, cover, and simmer gently for about 60-90 minutes, or until the octopus is tender and the potatoes are cooked through. The sauce should be rich and thick. Stir in the fresh parsley before serving.