Octopus stew

Yield: 6 servings

Measure Ingredient
2.00 octopus - (2 lbs ea); cleaned
2.00 tablespoon olive oil
2.00 cup chopped onions
2.00 tablespoon chopped garlic
2.00 bay leaves; crushed
½ pounds chorizo sausage; sliced 1/4 thick
2.00 cup white wine
2.00 pounds fresh tomatoes; peeled, seeded,
1 and chopped
1.00 pounds new potatoes
2.00 can chickpeas
2.00 quart chicken stock
1.00 pinch crushed red pepper
2.00 tablespoon chopped fresh coriander
2.00 tablespoon chopped parsley
1 salt; to taste
1 freshly-ground black pepper; to taste
1 crusty bread; for serving

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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A45 broadcast 04-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

05-11-1997

Recipe by: Emeril Lagasse

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