Chop <quantity>1</quantity> onion into eighths

Chop <quantity>1</quantity> leek into large pieces

Chop <quantity>1<unit>stalk</unit></quantity> of celery into large pieces

Chop <quantity>1</quantity> carrot into large pieces

Cut <quantity>1<unit>head</unit></quantity> of garlic in half crosswise

Cut <quantity>1</quantity> red chili in half

Chop <quantity>1<unit>piece</unit></quantity> of ginger into large pieces

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a stock pot

Add the vegetables to the pot on high heat. Let them roast until they get some color. Stir occasionally

Add <quantity>2½<unit>l</unit></quantity> of water, <quantity>3<unit>sprigs</unit></quantity> of thyme, <quantity>6</quantity> bay leaves, and <quantity>3<unit>sprigs</unit></quantity> of parsley. Simmer for about 30m to reduce by ¼

Add <quantity>400<unit>ml</unit></quantity> of red wine into the vegetable broth

Add a <quantity>2<unit>kg</unit></quantity> octopus into the boiling broth. Simmer for 40m until tender. The octopus is ready to use

Strain the broth. The octopus broth is ready

You can use to bring more flavor to a paella or a risotto.