Portuguese Octopus Stew Recipe
Octopus stew is a dish made with octopus as the main ingredient, which is cooked in a stew with various other ingredients such as vegetables, herbs, and spices. The exact recipe for octopus stew can vary depending on the cultural and regional cuisine, but it usually involves cooking octopus with a combination of ingredients that create a flavorful broth.
In some cuisines, octopus stew may include tomatoes, garlic, onions, and potatoes. In others, it may include a variety of seafood or meat, and be flavored with different herbs and spices like paprika, saffron, or bay leaves.
Octopus stew is a popular dish in many coastal areas and countries where seafood is a significant part of the local cuisine, such as Spain, Portugal, Greece, Korea, and Japan. It can be served as a main course, often accompanied by bread or rice, and is usually enjoyed with a glass of wine or beer.
- Submerge the octopus in a large pot of boiling water for 5 minutes.
- Drain and let it cool, then cut the tentacles 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 in the oil for 3 to 4 minutes, or until slightly wilted.
- Deglaze the pan with the wine, bring the liquid up to a boil and let it reduce by half.
- Stir in the tomatoes, season with salt and pepper, the 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.
- Once the octopus is almost cooked, add the potatoes and cook for about 15 minutes or until the potatoes are cooked.
- Check the salt and pepper, let it cool slightly and enjoy.
Photo Credit: Allison Vieira