Octopus Stew

Recipe Ingredients

2		Octopus - (2 lbs ea) - cleaned
2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
2 tablespoons	30ml	Chopped garlic
2		Bay leaves - crushed
1/2 lb	227g / 8oz	Chorizo sausage - sliced 1/4" thick
2 cups	474ml	White wine
2 lbs	908g / 32oz	Fresh tomatoes - peeled, seeded,
		And chopped
1 lb	454g / 16oz	New potatoes
2		Chickpeas
2		Chicken stock
1		Crushed red pepper
2 tablespoons	30ml	Chopped fresh coriander
2 tablespoons	30ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crusty bread - for serving

Recipe Instructions

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.

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

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