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I've been perfecting my octopus stew for years, and this recipe's a real winner. Trust me, once you taste tender octopus swimming in rich, wine-infused tomato sauce, you'll be hooked. Don't let cooking octopus intimidate you - my simple method guarantees melt-in-your-mouth results every time. With just a handful of ingredients and some patience, you'll create a dish that'll transport your taste buds straight to a cozy Mediterranean taverna. Ready to impress your dinner guests? Let's dive in!
Ingredients for Octopus Stew
- Octopus: Tenderizes during slow cooking, adding a unique seafood flavor and texture to the stew.
- Olive oil: Provides a rich base for sautéing the aromatics and octopus, enhancing the overall depth of flavor.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base for the other ingredients to meld together.
- Garlic: Infuses a pungent aroma and robust flavor into the stew, complementing the seafood and tomato elements.
- Tomatoes: Bring acidity and sweetness, forming the base of the stew and enhancing the overall richness of the dish.
- Red wine: Adds depth and complexity to the stew, infusing a rich flavor that complements the octopus and tomatoes.
- Fish stock: Enhances the seafood flavor profile of the stew, providing a savory base for the octopus and other ingredients.
- Paprika: Adds a smoky depth and mild heat to the stew, complementing the seafood and tomato flavors.
- Parsley: Adds a fresh, herbaceous note to the stew, brightening the flavors and providing a vibrant finishing touch.
Read more: Mulligatawny Stew
Essential Tools and Equipment
- Large pot: Essential for cooking the octopus stew and allowing all the ingredients to simmer together.
- Wooden spoon: Ideal for stirring the stew and ensuring all the flavors are well combined during cooking.
Octopus Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 kg Octopus cleaned
- 2 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 400 g Tomatoes diced
- 1 cup Red Wine
- 2 cups Fish Stock
- 1 tsp Paprika
- 1 tsp Salt to taste
- 1 tsp Black Pepper to taste
- 2 tbsp Parsley chopped
Read more: Beefless Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and minced garlic, and sauté until softened.
- 3. Add the cleaned octopus to the pot and cook for a few minutes.
- 4. Pour in the red wine and let it simmer until reduced by half.
- 5. Add the diced tomatoes, fish stock, paprika, salt, and black pepper. Stir well.
- 6. Cover the pot and let it simmer on low heat for about 45 minutes to an hour, until the octopus is tender.
- 7. Garnish with chopped parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Can You Make Octopus Stew Ahead of Time?
Make Ahead Instructions
- Cook the octopus stew as directed in the recipe.
- Let the stew cool completely.
- Transfer the stew to an airtight container and refrigerate for up to 2 days.
Freezing Instructions
- Allow the stew to cool completely.
- Place the stew in a freezer-safe container or resealable bag.
- Label the container with the date and store in the freezer for up to 3 months.
Octopus is a great source of protein and is low in fat, making it a healthy and delicious option for a stew.
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