Octopus Stew

Octopus Stew

Ingredients:
2 Octopus − (2 lbs ea); cleaned
2 Tablespoon Olive oil
2 Cup Chopped onions
2 Tablespoon Chopped garlic
2 Bay leaves; crushed
1/2 Pound Chorizo sausage; sliced 1/4" thick
2 Cup White wine
2 Pound Fresh tomatoes; peeled, seeded, and chopped
1 Pound New potatoes
2 Can Chickpeas
2 Quart Chicken stock
1 Pinch Crushed red pepper
2 Tablespoon Chopped fresh coriander
2 Tablespoon Chopped parsley

Directions:
Salt; to taste
Freshly−ground black pepper; to taste
Crusty bread; for serving
1−1/2 Fat; 0 Other Carbohydrates
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.
Octopus Stew 429
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