Octopus Stew with Spices from Goa

Name: Octopus Stew with Spices from Goa
Yield: Serves 6
Cuisine: Indian
Ingredients: 100 ml/3½ fl oz white wine vinegar; 1 teaspoon salt; 4 or 5 garlic cloves, finely chopped; 1 onion, finely chopped; 1 tablespoon olive oil; salt and freshly ground black pepper; 1 teaspoon cumin seeds; 2 tablespoons dried red chillies; 1 cinnamon stick, broken up; 1 teaspoon cloves; 1 teaspoon cardamom pods; 3 bay leaves; 2 tablespoons smoked paprika; 3 tablespoons olive oil; 2 onions, roughly chopped; 2 or 3 red or green peppers; 2 or 3 red or green peppers; a glass of white wine; 1 teaspoon sugar; a bunch of fresh coriander, roughly chopped; salt and freshly ground black pepper; 2 or 3 medium-sized octopus (around 500 g/1 lb 2 oz each)

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Recheado is a spicy, red paste from the former Portuguese enclave of Goa. It is a sort of Indian cousin to Piri-Piri. Recheado can be used as a marinade or even a stuffing for grilled fish. In this recipe it forms the base of a rich stew. You can make this a day ahead of eating it: a trick that does wonders for all ‘curries’, as the flavours intensify overnight. Serve the finished dish over rice or, even better, potatoes.

Ingredients

Europe
Asia
India
Portugal
Fish course
Pescatarian
Gluten-free

Ingredients

Method