Inspired by generations
- Feb 27
- 1 min read
Courtesy of Philleigh Way cookery school comes this tasty and rustic dish, just the treat you need to carry you through the rainy months of winter and into the fullness of spring. Best served with lots of crusty bread to mop up all the delicious gravy.
Catalan octopus stew
Serves: 4 to 6
Ingredients:
1 large octopus, weighing approx. 2kg, defrosted (if frozen)
2 tbsp of olive oil
2 onions, diced
1 carrot diced
5 garlic cloves, sliced
1 tbsp of smoked paprika
1 tsp cumin
2 tins chopped toms
2 bay leaves
A handful of rosemary
150ml of white wine
A handful of dill and lemons to serve
Method
Bring a large pan of water to the boil, then carefully add the octopus with the onion and bay leaves. Simmer for 45–60 minutes, or until the octopus is tender.
Drain the octopus, reserving a bit of the cooking liquid.
To make the stew
In a large pan gently sweat the onions, carrot and garlic. Season. Then add the cumin seeds.
Add the paprika and tomatoes and cook for another 7 minutes, stirring occasionally to avoid sticking.
Add the white wine and bay leaves and reduce the liquid in the pan by two-thirds.
While that is simmering, chop the octopus into 3cm pieces (you can BBQ them for extra flavour as well).
When the stew has been cooking for 30 minutes, add the octopus pieces and cook for a further10 minutes.
Taste and season the stew with salt and a few drops of Tabasco, if desired, and serve warm with chopped dill, lemon & crusty bread.
