Description
A hearty and flavorful stew featuring tender octopus and comforting potatoes, inspired by Spanish cuisine.
Ingredients
Scale
- 1 kg fresh octopus, cleaned
- 500g baby potatoes, halved
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (400g) diced tomatoes
- 200ml dry white wine
- 500ml fish or vegetable broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Olive oil for cooking
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and chopped red bell pepper and cook for another 3-5 minutes until fragrant.
- Add the octopus, smoked paprika, and oregano. Stir to coat the octopus.
- Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Add the diced tomatoes, fish broth, bay leaves, and halved baby potatoes.
- Season with salt and black pepper.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the octopus is very tender and the potatoes are cooked through.
- Remove the bay leaves before serving.
- Garnish with fresh parsley and serve hot.
Notes
- Ensure the octopus is cleaned thoroughly before cooking.
- Adjust simmering time based on the tenderness of your octopus.
- For a spicier stew, add a pinch of red pepper flakes with the paprika.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg
Keywords: octopus stew, potato stew, seafood stew, mediterranean recipe, spanish cuisine, Carmen Velasco, octopus and potato, hearty seafood, easy octopus recipe