Octopus Stew

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

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.

Ingredients

Europe
Spain
Fish course
Pescatarian
Mediterranean

Octopus Stew

Ingredients

Method

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