Ingredients with Measurements:
- 2 lbs octopus, cleaned and cut into bite-sized pieces
- 1 lb potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 2 cups fish or chicken broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat the olive oil in the pot over medium-high heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes or until the vegetables are soft.
2. Add the octopus pieces and cook for 5 minutes or until they turn opaque.
3. Add the diced potatoes, canned tomatoes, fish or chicken broth, white wine, and paprika. Season with salt and pepper to taste.
4. Bring the stew to a boil, then reduce the heat to low and cover the pot with the lid. Simmer for 40-45 minutes or until the potatoes are tender and the octopus is cooked through.
5. Serve the stew hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 8g
- Cholesterol: 100mg
- Sodium: 600mg
- Total carbohydrates: 35g
- Dietary fiber: 5g
- Sugars: 6g
- Protein: 30g
Substitutions for ingredients:
- Octopus can be substituted with squid or shrimp.
- Fish or chicken broth can be substituted with vegetable broth.
- Dry white wine can be substituted with dry vermouth or chicken broth.
Variations:
- Add chopped carrots, celery, or fennel to the stew for extra flavor and nutrition.
- Use smoked paprika instead of regular paprika for a smoky flavor.
- Add a pinch of saffron threads to the stew for a luxurious touch.
Tips and tricks:
- To tenderize the octopus, you can blanch it in boiling water for 1-2 minutes before adding it to the stew.
- If you prefer a thicker stew, you can mash some of the potatoes with a fork or blend them with an immersion blender before serving.
- Leftover stew can be frozen for up to 3 months.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with chopped fresh parsley and a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley, chopped fresh cilantro, chopped fresh chives, or chopped fresh basil.
Pairings:
- Crusty bread, garlic bread, or cornbread.
- White wine, rosé wine, or light-bodied red wine.
Suggested side dishes:
- Green salad, roasted vegetables, or steamed rice.
Troubleshooting advice:
- If the stew is too thin, you can thicken it with a slurry of cornstarch and water. Mix 1 tbsp cornstarch with 2 tbsp water, then stir it into the stew and cook for a few minutes until thickened.
Food safety advice:
- Make sure the octopus is thoroughly cleaned before cooking.
- Store leftover stew in the refrigerator within 2 hours of cooking.
- Reheat leftover stew to an internal temperature of 165°F (74°C) before serving.
Food history:
- Octopus and potato stew is a traditional dish in Mediterranean cuisine, especially in Spain, Portugal, and Italy.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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