Yield: 6 servings
|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,|
|1.00 pounds||new potatoes|
|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@...
Recipe by: Emeril Lagasse
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