Name: Octopus Stew
Yield: Serves four to six
Cuisine: Spanish
Ingredients: salad leaves and French bread, to serve; 30 ml/2 tbsp brandy; ½ litres/2 pints/5 cups fish stock; 15 ml/1 tbsp chopped fresh rosemary; 450 g/1lb small new potatoes; 45 ml/3 tbsp olive oil; rosemary sprigs, to garnish; 1 kg/2¼ lb octopus, cleaned; 30 ml/2 tbsp chopped fresh flat leaf parsley leaves; 300 ml/½ pint/1¼ cups dry white wine; salt and ground black pepper; 15 ml/1 tbsp fresh thyme leaves; 1.5 ml/¼ tsp paprika; 800 g/1¾ lb ripe plum tomatoes, peeled and chopped or 2 x 400g/14 oz cans chopped tomatoes; 1 dried red chilli, seeded and chopped; 3 garlic cloves, finely chopped; 1 large red onion, chopped

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

In Galicia, octopus stews are particularly popular and a common tapas dish is a simple stew with paprika, served on little wooden plates. Here the octopus is stewed with tomatoes and potatoes, to make a substantial main course. It is an ideal make-in-advance dish, because octopus can be tough, and benefits from long cooking to tenderize it.