Entree: Guam – Kadon Octopus (Chamorro-style octopus stew in a savory coconut milk and annatto broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 medium octopus, about 2 lb (900 g), cleaned
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (8 g) annatto (achiote) powder
- 1 medium yellow onion, about 8 oz (225 g), chopped
- 4 cloves garlic, about 12 g, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium potatoes, about 10 oz (300 g), peeled and 1-inch (2.5 cm) cubes
- 2 cups (480 ml) canned coconut milk (full fat)
- 2 tbsp (30 ml) white vinegar or cane vinegar
- 1 tbsp (15 ml) soy sauce or fish sauce
- 1 bay leaf
- 1–2 hot chiles (such as bird’s eye or jalapeño), sliced, optional
- Salt and freshly ground black pepper to taste
- 2 scallions, about 20 g, sliced for garnish
- Lime wedges for serving

Instructions

1. Bring a large pot of water to a simmer; add the whole octopus and a pinch of salt. Simmer gently, uncovered, until tender when pierced with a fork, about 35–50 minutes depending on size. Drain and let cool slightly, then slice into 1-inch (2.5 cm) pieces.
2. In a small saucepan over low heat, warm the vegetable oil and whisk in the annatto powder to make a bright orange annatto oil; remove from heat once fragrant, about 1 minute.
3. Heat a heavy Dutch oven or deep skillet over medium heat. Add the annatto oil, then sauté the chopped onion until translucent, about 5 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
4. Add the potato cubes and stir to coat in the aromatics. Pour in the coconut milk and add the bay leaf; bring to a gentle simmer.
5. Stir in the sliced cooked octopus, vinegar, and soy or fish sauce. Add sliced chiles if using. Simmer on low until the potatoes are tender and flavors are melded, about 15–20 minutes. Taste and season with salt and pepper.
6. Remove the bay leaf, finish with sliced scallions, and serve hot with lime wedges alongside steamed rice or local flatbread.