Octopus stew

1. In a bowl, cover the octopus with cold water and let stand for approx. 15 minutes.

2. Remove the octopus from the water, allow to dry briefly, and add to the pot.

3. Cover with Secuquick softline and close the lid. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 8 minutes in the turbo area.

4. At the end of cooking time, put the pot in the inverted lid and allow it depressurize by itself. Remove Secuquick, remove the octopus and let cool, set the cooking liquid aside.

5. Cut the octopus into bite-sized pieces. Peel and finely dice the onion and garlic. Clean and cut the bell pepper into strips; remove the parsley leaves from the stems.

6. Add the onion, garlic, and bell pepper to the pan, heat on highest level up to the roasting window, switch to a low level, briefly roast the vegetables, and drizzle olive oil over top.

7. Deglaze with white wine and reduce a little. Stir in the cinnamon. Add the pieces of octopus and enough of the cooking liquid to just cover all of the ingredients.

8. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.

9. Season the stew to taste and serve with parsley.