Octopus Stew
Ingredients
- 1 0.5 lb cleaned octopus
- 1 0.5 tbsp olive oil
- 1 0.5 cup chopped yellow onions
- 1 0.5 tbsp chopped garlic
- 1 0.5 bay leaves, crushed
- 6 oz chorizo sausage, sliced ¼ inch thick
- 1 0.5 cup dry white wine
- 1 0.5 lb fresh tomatoes, peeled, seeded, and chopped
- 0.8 lb new potatoes
- 1 0.5 can chickpeas, drained
- 6 cup chicken stock
- 1 pinch crushed red pepper flakes
- 1 0.5 tbsp fresh coriander, chopped
- 1 0.5 tbsp fresh parsley, chopped
- 0.5 tsp salt and freshly ground black pepper, to taste
Instructions
- 1
Submerge the octopus in a large pot of boiling water for 5 minutes. Drain and cool. Cut the tentacles and body into 2-inch pieces.
- 2
In a large heavy pot, heat the olive oil over medium-high. Add the onions, garlic, and bay leaves. Fry for 3 to 4 minutes until slightly wilted. Add the chorizo and cook 2 to 3 more minutes.
- 3
Deglaze with the white wine, bring to a boil and reduce by half, about 2 minutes. Stir in the tomatoes; season with salt and pepper.
- 4
Add the potatoes, chickpeas, and chicken stock. Bring to a boil, then reduce to a low simmer. Cook for about 2 hours, stirring occasionally, until the octopus is very tender.
- 5
Stir in the crushed red pepper, coriander, and parsley. Season again. Line serving bowls with crusty bread and ladle the stew over the top.