Octopus Stew

Name: Octopus Stew
Total time: 10800 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs octopus cleaned; 1 onion chopped; 2 garlic cloves, minced; 2 bay leaves; 1 chorizo sausage, sliced; 2 cups white wine; 3 tomatoes, cubed; 2 quarts chicken stock; 3 potatoes, cubed; 2 cans chickpeas; 2 tbsp cilantro chopped; 2 tbsp parsley chopped; to taste salt and pepper

Tiffany Rezende @cook_4859284

Canada

Exotic dinner!
Octopus stew that has flavors of Portuguese cuisine.

Tiffany Rezende @cook_4859284

Canada

Exotic dinner!
Octopus stew that has flavors of Portuguese cuisine.

Saved

Ingredients

180 mins

8 servings

2 lbsoctopus cleaned
1onion chopped
2garlic cloves, minced
2bay leaves
1chorizo sausage, sliced
2 cupswhite wine
3tomatoes, cubed
2 quartschicken stock
3potatoes, cubed
2 canschickpeas
2 tbspcilantro chopped
2 tbspparsley chopped
to tastesalt and pepper

Saved

Steps

180 mins

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.