Octopus Stew
Octopus Stew Print Recipe
Ingredients:
- 2 large tomatoes
- 1/2 c capers
- 1c olives
- 1/2 bunch parsley
- 1/2 large onion
- 1 clove of garlic
- 2 dried guajillos
- 1 chile d'arbol
- 1c white wine
- fish stock
- braised octopus
- potatoes
- sliced olives
- parsley leaves
Preparation:
- In an enameled Dutch oven, begin by braising the octopus in water for 1.5 hours until tender and then clean it (skin removed) and the tentacles are left whole.
- Remove the octopus and let cool slightly. Set Aside.
- Then add the white wine to deglaze the pan. Blend all ingredients until smooth and thin with fish stock.
- Add potatoes and sliced olives and slices of the octopus tentacle.
- Garnish with parsley leaves and cilantro oil.
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