Octopus Stew

Name: Octopus Stew
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT2H20M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 6 to 8 servings
Cuisine: european
Ingredients: 2 (2-pound) octopus, cleaned; 2 tablespoons olive oil; 2 cups chopped onions; 2 tablespoons chopped garlic; 2 crushed bay leaves; 1/2 pound chorizo sausage, sliced 1/4-inch thick; 2 cups white wine; 2 pounds fresh tomatoes, peeled, seeded and chopped; 1 pound new potatoes; 2 cans of chickpeas; 2 quarts of chicken stock; Pinch of crushed red pepper; 2 tablespoons chopped fresh coriander; 2 tablespoons chopped parsley; Salt and pepper

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Octopus Stew

0 Reviews

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

610

Total Fat

18

Saturated Fat

4

Carbohydrates

50

Dietary Fiber

8

Sugar

12

Protein

52

Cholesterol

136

Sodium

1946

Total: 2 hr 45 min
Prep: 25 min
Cook: 2 hr 20 min

Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

610

Total Fat

18

Saturated Fat

4

Carbohydrates

50

Dietary Fiber

8

Sugar

12

Protein

52

Cholesterol

136

Sodium

1946

Total: 2 hr 45 min
Prep: 25 min
Cook: 2 hr 20 min

Ingredients

2 (2-pound) octopus, cleaned

2 tablespoons olive oil

2 cups chopped onions

2 tablespoons chopped garlic

2 crushed bay leaves

1/2 pound chorizo sausage, sliced 1/4-inch thick

2 cups white wine

2 pounds fresh tomatoes, peeled, seeded and chopped

1 pound new potatoes

2 cans of chickpeas

2 quarts of chicken stock

Pinch of crushed red pepper

2 tablespoons chopped fresh coriander

2 tablespoons chopped parsley

Salt and pepper

Directions

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.