Octopus Stew
Octopus Stew

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, octopus stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Octopus Stew is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Octopus Stew is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook octopus stew using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Octopus Stew:
  1. Take 2 lbs octopus cleaned
  2. Prepare 1 onion chopped
  3. Prepare 2 garlic cloves, minced
  4. Prepare 2 bay leaves
  5. Get 1 chorizo sausage, sliced
  6. Prepare 2 cups white wine
  7. Prepare 3 tomatoes, cubed
  8. Prepare 2 quarts chicken stock
  9. Make ready 3 potatoes, cubed
  10. Take 2 cans chickpeas
  11. Make ready 2 tbsp cilantro chopped
  12. Make ready 2 tbsp parsley chopped
  13. Prepare to taste salt and pepper
Instructions to make Octopus Stew:
  1. Submerge the octopus in a large pot of boiling water for 5 minutes. Drain and let them cool. Cut the tentacles and center section into 2-inch lengths or chunks and reserve.
  2. In a large pot, add the olive oil. When the oil is hot add the onions, garlic and bay leaves. Fry the vegetables in the oil for 3 to 4 minutes, or until slightly wilted. Add the chorizo and continue to cook for 2 to 3 minutes.
  3. Deglaze the pan with the wine. Bring the liquid up to a boil and reduce by half, about 1 to 2 minutes. Stir in the tomatoes. Season with salt and pepper. Add the potatoes, chickpeas, reserved octopus, and stock. Bring the liquid up to a boil and reduce to a simmer.
  4. Simmer the stew for about 2 hours on low heat. Stir in the crushed red pepper, fresh coriander and parsley. Season with salt and pepper. Line the individual bowls with crusty bread. Ladle the stew over the bread and serve.

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