Octopus Stew

Duncan Welgemoed cooks octopus with vegetables, herbs, wine and olives in this tasty colourful stew
Octopus Stew
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 4 tbsp extra virgin olive oil
  • 2 carrots, coarsely chopped
  • 2 large onions, coarsely chopped
  • 2 leeks, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 bottle wine, preferably Bordeaux
  • 500 g cleaned octopus
  • 1 potato, peeled
  • 1 cans whole peeled tomatoes
  • 3 sprigs thyme
  • 1 sprigs rosemary
  • 100 g black Kalamata olives, in olive oil

Method

1. Heat 2 tablespoons olive oil in a pan and gently cook the chopped vegetables until translucent. Add the red wine and cook steadily until reduced by a quarter.

2. Add the octopus and the whole potato with the remaining ingredients leaving the last 2 tablespoons olive oil for finishing. Cook for 1 hour. To check if the octopus is cooked, insert a knife into the potato, if it slides in without any tension, the octopus is cooked.

3. To serve: remove the potato from the pan. Season the stew with salt and pepper and add the remaining olive oil.

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