Octopuses with potatoes

Seafood cooked with potatoes is always tasty and healthy.

Ingredients

• Octopuses (fresh, washed) - 1 kg
• Olive oil - 150 g (2/3 cup)
• Onions (finely chopped) - 220 g (1 pc.)
• Dry white wine - 175 g
• Hot water - 300 g
• Potatoes (peeled and diced) - 500 g
• Green onions (finely chopped) - 4-5 feathers
• Juice of 1 lemon
• Fresh dill (chopped) - 60 g (4 tbsp. L.)
• Salt and black pepper to taste

Directions

1. Cut the octopuses into small pieces.
2. Heat oil in a large cast iron skillet, add onion and fry, stirring occasionally, until golden brown, about 5 minutes.
3. Add octopuses to the pan and fry, stirring occasionally, until all the liquid has evaporated from them, about 10-15 minutes.
4. Pour wine into the pan, simmer for about 2 minutes, and then add water, cover the pan and simmer the octopuses for about 10 minutes.
5. Put potatoes, green onions and lemon juice in a frying pan, season with salt and pepper. The water in the pan must completely cover its contents, otherwise you can add the required amount.
6. Cover the skillet and simmer for about 20 minutes, until the potatoes are tender. Then add the dill and simmer for another 5 minutes. Serve the dish immediately.