Ingredients Jump to Instructions ↓

  1. 2 Octopus - (2 lbs ea) - cleaned

  2. 2 tablespoons 30ml Olive oil

  3. 2 cups 125g / 4.4oz Chopped onions

  4. 2 tablespoons 30ml Chopped garlic

  5. 2 Bay leaves - crushed

  6. 1/2 lb 227g / 8oz Chorizo sausage - sliced

  7. 1/4" thick

  8. 2 cups 474ml White wine

  9. 2 lbs 908g / 32oz Fresh tomatoes - peeled, seeded, And chopped

  10. 1 lb 454g / 16oz New potatoes

  11. 2 Chickpeas

  12. 2 Chicken stock

  13. 1 Crushed red pepper

  14. 2 tablespoons 30ml Chopped fresh coriander

  15. 2 tablespoons 30ml Chopped parsley Salt - to taste Freshly-ground black pepper - to taste Crusty bread - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. 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 and chicken stock. Bring the liquid up to a boil and reduce to a simmer. 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. This recipe yields 6 to 8 servings.


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