- 1 large onion, diced
- 1 celery stalk, diced
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- pinch saffron
- 1 teaspoon hot smoked paprika
- 1 ½ teaspoon sweet paprika
- 1 bay leaf
- 1 cup dry white wine
- 2 cup fish stock, clam juice, chicken stock, vegetable stock or some combination of those
- 1-2 pounds octopus, prepared as below
- ¼ teaspoon salt and freshly ground pepper, plus more to taste
- 1 lb. potatoes, cut into 1’ chunks
- 1 lb. white mushrooms, cut into quarters
- ¼ cup fresh squeezed lemon juice
- ¼ cup fresh parsley leaves, chopped
Preparing the octopus:
- I used a 1 1/2 pound fresh octopus for this dish. It looks like a lot, but once the moisture is released, octopus shrinks vastly in size. If you are using frozen octopus, allow it to thaw in the refrigerator first. To prepare, bring a large pot of unsalted water to a hard boil. Place the whole octopus in the boiling water and cook for 8-10 minutes. If you are using several smaller octopus, boil for 2-5 minutes.
- You will know the octopus is ready when the color changes from grayish brown to a reddish tone and the flesh becomes firm.
- Remove the octopus from the water and allow it to cool on a cutting board. Now chop the legs into 2” pieces, moving up to the head. Get in there, cutting the “tube-like” muscles as close to the head as possible. Stop cutting when you get about an inch from the center point—where the beak is. You don’t want to eat this part. For large octopus, you toss the head as well. With baby octopus, leave the head on, making sure the beak has been removed.
- Now you are ready to make your stew.
- Sauté the onion and celery in olive oil in a large pot or Dutch oven over medium heat, about 5 minutes until they are soft but not brown. Add the garlic and saffron and stir a few minutes more. Add the hot and sweet paprika, bay leaf, white wine and stock. Add the octopus and season with ¼ teaspoon of salt and black pepper. Bring to a low simmer, cover and cook for 3 hours.
- Uncover the stew and add the potatoes and mushrooms. Cover and cook for another 40 minutes. Uncover and stir in lemon juice. Taste and season again with salt and pepper if needed. Stir in parsley right before serving.
Source: love And Duck Fat
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