A highly-rated recipe that uses octopus is Emeril Lagasse's Octopus Stew, which combines boiled octopus with sauteed onions, garlic, bay leaves and chorizo, as well as white wine, tomatoes, potatoes, chickpeas and chicken stock. The mixture is brought to the boil and simmered, before crushed red pepper, coriander and parsley are added to serve.
This recipe was featured on the "Food of Portugal" episode of Food Network's "Emeril Live." It yields between 6 and 8 portions.
Prep time: 25 min.
Cook time: 2 hr 20 min.
Ready in: 2 hr. 45 min.
- 2 2-lb. octopuses, cleaned
- 2 tbsp. olive oil
- 2 cups chopped onions
- 2 tbsp. chopped garlic
- 2 crushed bay leaves
- 1/2 lb. chorizo, sliced
- 2 cups white wine
- 2 lbs. fresh tomatoes, peeled, seeded and chopped
- 1 lb. new potatoes
- 2 cans chickpeas
- 2 quarts chicken stock
- Pinch crushed red pepper
- 2 tbsp. chopped fresh coriander
- 2 tbsp. chopped parsley
- Bring a large pot of water to a boil and submerge the octopus for 5 minutes. Drain the pot, and allow the octopus to cool. Chop the tentacles, and center them into 2-inch pieces.
- Heat the olive oil in a large cooking pot, and add the onions, garlic and crushed bay leaves. Saute until soft, and then add the chorizo and cook for another 3 minutes.
- Pour the wine into the pan, and bring it to a boil for about 2 minutes to reduce it by half. Add the tomatoes, salt and pepper, followed by the potatoes, chickpeas, octopus pieces and chicken stock. Bring it to a boil, and simmer for 2 hours on a low heat.
- Add the red pepper, coriander and parsley and stir, and then season with more salt and pepper. Serve the stew over crusty bread.