Name: Spicy Octopus Stew Tunisian Dish
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Tunisian
Ingredients: 2 1/2 lbs whole octopus, cleaned; 1 small onion, finely chopped; 3 tbsp garlic, minced; 4 tbsp tomato paste; 2 tbsp harissa paste; 1 tsp cumin; 1 tsp coriander; 1 tsp paprika; 1 tsp turmeric; 1 tsp salt; 3 tbsp extra virgin olive oil; 2 cups hot water

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A bold and deeply flavorful Tunisian seafood stew featuring tender octopus simmered in a rich tomato and harissa sauce infused with cumin, garlic, and warming North African spices. This dish, known as Kamounia, is a traditional comfort food that showcases the depth and complexity of Tunisian cuisine.

Why You’ll Love This Recipe

Spicy Octopus Stew (Kamounia) delivers a perfect balance of heat, earthiness, and ocean-fresh richness. The slow simmering process ensures the octopus is tender while the sauce becomes thick and aromatic. With a base of harissa and tomato paste and a medley of warm spices, this dish is both comforting and exotic. It’s an excellent way to explore North African flavors in a hearty, seafood-focused meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

whole octopus, cleaned
onion, finely chopped
garlic, minced
tomato paste
harissa paste
ground cumin
ground coriander
paprika
turmeric
salt
extra virgin olive oil
hot water

Directions

In a large pot, bring water to a boil. Add the whole octopus and boil for 25–30 minutes until tender. Drain and chop into bite-sized pieces.
In a large skillet or deep pan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.
Stir in the tomato paste and harissa. Cook for 2–3 minutes to caramelize slightly and deepen the flavor.
Add cumin, coriander, paprika, turmeric, and salt. Stir well to coat the onions and garlic evenly with the spices.
Add the chopped octopus and mix to combine with the sauce base.
Pour in the hot water and bring the mixture to a gentle simmer.
Reduce heat to low and cook uncovered for 25–30 minutes, allowing the sauce to reduce and thicken. Stir occasionally.
Serve hot with crusty bread, couscous, or rice.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories per serving: 360 kcal

Variations

Squid Substitute: If octopus is unavailable, use squid or cuttlefish for a similar result.
Vegetable Addition: Add bell peppers or chickpeas for extra texture and nutrition.
Extra Heat: Add a dried chili or a pinch of cayenne for more spiciness.
Smoky Version: Use smoked paprika instead of regular for added depth.
Lemon Finish: Squeeze fresh lemon juice before serving to brighten the flavors.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if the sauce has thickened too much.
This dish also freezes well; allow to cool completely before storing in freezer-safe containers for up to 2 months.

FAQs

Can I use pre-cooked octopus?

Yes. If using pre-cooked octopus, skip the boiling step and reduce the overall cooking time.

How do I know when the octopus is tender?

Insert a fork into the thickest part of a tentacle — it should go in easily without resistance.

Is Kamounia always made with octopus?

Not always. Variants use beef or lamb liver, but the seafood version is especially popular along the coast.

What is harissa?

Harissa is a Tunisian chili paste made from hot peppers, garlic, olive oil, and spices. It brings heat and complexity to the dish.

Can I make this dish milder?

Yes, reduce the harissa or use a mild version to tone down the heat.

What sides go best with this stew?

Couscous, white rice, or crusty bread all complement the bold sauce and tender seafood.

Can I prepare it in advance?

Yes, Kamounia develops even more flavor after resting. Prepare a day in advance and reheat before serving.

Is this dish gluten-free?

Yes, as long as it’s served with a gluten-free side like rice or gluten-free bread.

What wine pairs well with this dish?

A dry rosé or light red wine like Pinot Noir works well with the spicy, tomato-based sauce.

Can I add seafood stock instead of water?

Yes, using seafood stock enhances the depth of flavor in the stew.

Conclusion

Spicy Octopus Stew (Kamounia) is a standout North African dish that turns humble ingredients into something deeply flavorful and satisfying. With its rich harissa-tomato base, fragrant spices, and tender seafood, it captures the essence of Tunisian cooking. Serve it with your favorite grain or bread for a warming and exotic meal that’s sure to impress.

Spicy Octopus Stew Tunisian Dish

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A bold and deeply flavorful Tunisian seafood stew featuring tender octopus simmered in a rich tomato and harissa sauce infused with cumin, garlic, and warming North African spices.

Author: Asma
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Simmering
Cuisine: Tunisian
Diet: Halal

Instructions

Bring a large pot of water to a boil. Add the whole octopus and cook for 25–30 minutes until tender. Drain and chop into bite-sized pieces.
In a large skillet or deep pan, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.
Stir in tomato paste and harissa paste. Cook for 2–3 minutes to concentrate the flavor.
Add cumin, coriander, paprika, turmeric, and salt. Mix well to coat the aromatics in the spices.
Add chopped octopus and stir to combine. Pour in hot water and bring to a simmer.
Reduce heat and let the stew cook uncovered for 25–30 minutes, allowing the sauce to thicken and the flavors to meld.
Serve hot with crusty bread, couscous, or rice.