Octopus Stew
Dive into the exquisite flavors of the Mediterranean with this hearty Octopus Stew, a comforting dish brimming with wholesome ingredients and bold spices. Tender pieces of octopus are gently simmered in a rich, aromatic broth made from dry red wine, crushed tomatoes, and fragrant herbs like thyme and bay leaves. A medley of caramelized onions, carrots, and celery adds depth, while smoked paprika and a touch of red chili flakes infuse the stew with subtle warmth and complexity. Perfectly suited for a cozy dinner, this seafood stew pairs beautifully with crusty bread or a bed of rice to soak up its flavorful, velvety sauce. Whether you're a seafood lover or someone looking to try something new, this simple yet elegant recipe will transport your taste buds straight to the sunny coasts of Southern Europe.
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Recipe Information
Ingredients
- 2 lbs octopus, cleaned
- 3 tbsp olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 28 oz canned whole peeled tomatoes, crushed by hand
- 1 cup dry red wine
- 2 cups fish or vegetable stock
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 tsp smoked paprika
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Rinse the octopus under cold water to clean it thoroughly and pat it dry with paper towels.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Cut the octopus into large bite-sized pieces and add it to the pot. Cook for 4-5 minutes until it begins to release its juices.
Pour in the red wine and let it simmer for 3-4 minutes, allowing the alcohol to cook off.
Add the crushed tomatoes, fish or vegetable stock, bay leaves, thyme sprigs, smoked paprika, chili flakes (if using), salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer gently for 90-120 minutes, stirring occasionally, until the octopus is tender.
Taste the stew and adjust seasoning as needed with additional salt and pepper.
Remove the bay leaves and thyme sprigs before serving.
Ladle the stew into bowls, drizzle with the remaining tablespoon of olive oil, and garnish with chopped parsley. Serve hot with crusty bread or over rice to soak up the flavorful broth.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 7056 mg | 307% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 44.7 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 65.2 mg | 362% | |
| Potassium | 6019 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
