Octopus & Chorizo Stew
We took inspiration from . Slow cooking this way softens the octopus'
texture and works surprisingly well with chorizo.
The ingredients were 2 onions cut into wedges, some chorizo,
new potatoes, halved half a red pepper diced and 2 garlic cloves,
sliced.
We used 3 octopi, we cut off the tentacles which we kept back
for the garnish.
  
We opened out the bodies and scored and cut them in to 5cm/2in
pieces.
  
For the sauce, we heated 1 tablespoon of olive oil and fried
the garlic, onions, a pinch of dried oregano, 2 bay leaves, salt,
ground black pepper and 2 teaspoons of smoked paprika until lightly
browned.
 
We added about 2 tablespoons of tomato purée and cooked
for a few minutes, stirring frequently. We then added a carton
of chopped tomatoes before adding the chorizo and red pepper and
cooking for five minutes. We also added a good glug of white wine
and a tablespoon of lemon juice.
  
We then added the potatoes a handful of cooked mussels and the
octopus and brought it to a very gentle simmer.
  
We covered it with a lid, but left a small gap for the steam
to escape. And we let it cook for about an hour. We flash fried
our remaining octopus for one minute in a hot frying pan until
golden-brown and cooked through.
  
We added a touch of paprika before arranging them on top of the
stew.
  
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