Octopus Stew. This octopus stew recipe is popular throughout all of Catalonia, thanks to its simplicity and comforting, satisfying flavour. It's important to break the potatoes apart rather than simply chopping them up, as this releases more starch into the sauce for a rich, thick finish. This recipe for Southern Italian stewed octopus with white wine and tomatoes originates in Puglia near the heel of Italy's boot.

We all know and love the classic Greek rabbit or beef stifado, but this very easy and simple to prepare octopus stew is the perfect dish for the Lenten period! Octopus is a lean seafood, low in calorie and very high in protein, making it a good way to substitute meat and get protein in your diet during Lent. In large pot boil the macaroni, in salted water. You can have Octopus Stew using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Octopus Stew

Prepare 2 lbs of octopus cleaned.
You need 1 of onion chopped.
You need 2 of garlic cloves, minced.
Prepare 2 of bay leaves.
You need 1 of chorizo sausage, sliced.
It's 2 cups of white wine.
You need 3 of tomatoes, cubed.
You need 2 quarts of chicken stock.
You need 3 of potatoes, cubed.
Prepare 2 cans of chickpeas.
Prepare 2 tbsp of cilantro chopped.
Prepare 2 tbsp of parsley chopped.
You need to taste of salt and pepper.

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. Be sure that the hard round beak located at the base of the tentacles of each octopus has been removed. In a large heavy saucepan, combine the octopus.

Octopus Stew 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 and reserve..
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, reserved octopus, and 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..

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. Line the individual bowls with crusty bread. Ladle the stew over the bread and serve.