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Octopus Stew
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Octopus − (2 lbs ea); cleaned
Tablespoon Olive oil
Cup Chopped onions
Tablespoon Chopped garlic
Bay leaves; crushed
/2 Pound Chorizo sausage; sliced 1/4" thick
Cup White wine
Pound Fresh tomatoes; peeled, seeded, and chopped
Pound New potatoes
Can Chickpeas
Quart Chicken stock
Pinch Crushed red pepper
Tablespoon Chopped fresh coriander
Tablespoon Chopped parsley
Salt; to taste
Freshly−ground black pepper; to taste
Crusty bread; for serving
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−1/2 Fat; 0 Other Carbohydrates
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.
Octopus Stew
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