Octopus Stew
Octopus Stew

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, octopus stew. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Octopus Stew is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Octopus Stew is something which I have loved my whole life.

Add the potatoes, chickpeas, reserved octopus, and stock. Bring the liquid up to a boil and reduce to a simmer. Stir in the crushed red pepper, fresh coriander and parsley.

To begin with this recipe, we have to prepare a few components. You can have octopus stew using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Octopus Stew:
  1. Get 2 lbs octopus cleaned
  2. Take 1 onion chopped
  3. Get 2 garlic cloves, minced
  4. Prepare 2 bay leaves
  5. Take 1 chorizo sausage, sliced
  6. Take 2 cups white wine
  7. Prepare 3 tomatoes, cubed
  8. Get 2 quarts chicken stock
  9. Take 3 potatoes, cubed
  10. Make ready 2 cans chickpeas
  11. Take 2 tbsp cilantro chopped
  12. Get 2 tbsp parsley chopped
  13. Prepare to taste salt and pepper

Octopus requires long, slow simmering, so keep the temperature low and give yourself plenty of time. This unusual dish is especially good made with baby octopus that you can find frozen in Asian markets, but you could. Try this amazing traditional Azorean Portuguese Octopus stew recipe (Polvo Guisado) made with red wine, potatoes and seasoned to perfection. Being married to a Portuguese, actually an Azorean, I was first introduced to Octopus stew during the Christmas holidays.

Steps 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.

Delicious, tender octopus stewed in white wine, butter, caramelized onions, ginger, and garlic. This is a re-creation from a dish I had in Puerto Viejo, Costa Rica at a restaurant called Koki Beach. It is advised to wear gloves when handling an octopus because some people get a skin reaction. This simple, stewed octopus dish requires only one pot and can easily be made any night of the week. Rinse the octopus and drain well.

So that’s going to wrap this up with this exceptional food octopus stew recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!