Octopus Stew

Ready in 1 hour

Top-ranked recipe named "Octopus Stew"

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Try this Octopus Stew recipe, or contribute your own. "Chicken" and "Emeril" are two tags used to describe Octopus Stew.


Ingredients

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2 qt Chicken Stock
2 tb Chopped parsley
1 pn Crushed red pepper
2 c Onions; chopped
2 cn Chickpeas
Black Pepper; freshly ground
1/2 lb Chorizo sausage; sliced 1/4"
2 c White wine
2 Octopus - (2 lbs ea);
2 tb Garlic; chopped
Crusty bread; for serving
2 tb Chopped fresh coriander
Salt; to taste
2 tb olive oil
2 lb Fresh tomatoes; peeled,
1 lb New potatoes
2 Bay leaves; crushed

Original recipe makes 6 servings

Servings  

Preparation

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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-11-1997 Recipe by: Emeril Lagasse

Calories Per Serving: 768 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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