12-31-2006, 05:48 AM
2 x Octopus - (2 lbs ea) cleaned
2 tbl Olive oil
2 cup Chopped onions
2 tbl Chopped garlic
2 x Bay leaves crushed
1/2 lb Chorizo sausage sliced 1/4" thick
2 cup White wine
2 lb Fresh tomatoes peeled, seeded,
and chopped
1 lb New potatoes
2 can Chickpeas
2 qt Chicken stock
1 pch Crushed red pepper
2 tbl Chopped fresh coriander
2 tbl Chopped parsley
Salt to taste
Freshly-ground black pepper to taste
Crusty bread for serving
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.
2 tbl Olive oil
2 cup Chopped onions
2 tbl Chopped garlic
2 x Bay leaves crushed
1/2 lb Chorizo sausage sliced 1/4" thick
2 cup White wine
2 lb Fresh tomatoes peeled, seeded,
and chopped
1 lb New potatoes
2 can Chickpeas
2 qt Chicken stock
1 pch Crushed red pepper
2 tbl Chopped fresh coriander
2 tbl Chopped parsley
Salt to taste
Freshly-ground black pepper to taste
Crusty bread for serving
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.