Caribbean Stewed Octopus Recipe

Heat 1 tablespoon butter and oil in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent about 5 minutes. Reduce heat to low. Continue cooking stirring frequently until onion is very tender and dark brown about 30 minutes more.

Rinse octopus. Place on a flat work surface and cut tentacles into thirds. Chop the head into bite-sized pieces. Place octopus pieces in a gallon-sized resealable plastic bag. Mix in salt and add crushed ice. Seal the bag and place into a larger grocery bag. Pound the octopus with the smooth side of a meat mallet until as tender as possible. Remove octopus from the bag and let drain in a colander.

Stir ginger and garlic into the skillet with the onion; cook until fragrant 1 to 2 minutes. Pour in wine and the remaining 3 tablespoons butter. Increase heat and bring to a boil. Add octopus; reduce heat to a simmer. Cover and cook stirring every 10 minutes until flavors meld about 1 hour. Uncover and continue simmering until sauce is thickened to your liking and octopus is tender about 1 hour more.