Best 2 Octopus Stew Recipes

Dive into the depths of culinary exploration with our tantalizing octopus stew recipes, a symphony of flavors that will transport your taste buds to the vibrant shores of the Mediterranean. Indulge in the classic Spanish octopus stew, a harmonious blend of tender octopus, smoky paprika, and rich tomatoes. Journey to the vibrant streets of Morocco with our aromatic chermoula octopus stew, where North African spices dance with succulent octopus and zesty preserved lemons. For a taste of rustic Italian charm, try our Ligurian octopus stew, where the flavors of the sea mingle with fragrant herbs and briny olives. And for those who love a spicy kick, our Portuguese octopus stew, infused with piri piri peppers, promises an unforgettable culinary adventure. With each recipe, you'll embark on a culinary voyage, discovering the diverse culinary traditions united by their love for the mighty octopus. So, ready your taste buds for an extraordinary journey into the world of octopus stews!

Check out the recipes below so you can choose the best recipe for yourself!

OCTOPUS STEW

Octopus Stew image

Make and share this Octopus Stew recipe from Food.com.

Provided by Tresa H.

Categories Lunch/Snacks

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 beef hot dogs
1 1/2 cups uncooked macaroni
1 tablespoon butter
4 ounces Velveeta cheese, cubed
1/4-1/2 cup milk
salt and pepper

Steps:

In large pot boil the macaroni, in salted water.
Slice each hot dog half way up, into 8 slices (depending on the size of your hot dog sometimes I only cut it 4 times), you are making the tentacles.
Poke top uncut part with the tip of the knife, to make eyes and mouth.
I add the hot dogs to the macaroni while it's cooking.
Boil 7 minutes until done.
Remove hot dogs.
Drain macaroni, add butter, cheese and milk.
Stir until cheese is melted and creamy.
Salt and pepper to taste.
Serve octopus over macaroni.

Nutrition Facts : Calories 325.9, Fat 20.1, SaturatedFat 9.5, Cholesterol 45.3, Sodium 816.3, Carbohydrate 23.7, Fiber 0.8, Sugar 3.7, Protein 11.9

OCTOPUS STEW (POLVO GUISADO) THE RIGHT ONE RECIPE - (4/5)

Octopus Stew (Polvo Guisado) the right one Recipe - (4/5) image

Provided by es123

Number Of Ingredients 14

Ingredients

Day 1
2 1/2 pounds octopus fresh or thawed eyes and mouth (hard center beak) removed
1 cup white or red wine
1 tbsp coarse salt or to taste
1/2 tsp ground white or black pepper or to taste
4 to 5 tbsp crushed red pepper paste (pimenta moida)
2 bay leaves
Day 2
1/2 cup or olive oil as needed
2 medium onions, coarsely chopped
2 heads garlic, thinly sliced or coarsely chopped
big handful of flat leaf parsley, chopped
4 medium potatoes, peeled, cut in 1 1/2-inch pieces
cornstarch slurry(1 tbsp cornstarch with 2 tbsp water)

Steps:

"Purple stew" is what someone called this when they inquired about an octopus recipe popular with the Portuguese. The color purple comes in to play when cooks use red wine in the dish instead of white. It is a matter of preference. Day 1 Cut octopus into large pieces, about 2-inches long, and place in a bowl. Season with the salt and pepper. Add the remaining ingredients. Turn to coat evenly, cover and chill overnight. (You will notice that I am not instructing you to beat the octopus with a stick to tenderize it. Some Portuguese cooks still do this and you can if you wish.) Day 2 Reserving the marinade, transfer octopus to another separate bowl Pour just enough olive oil to cover the bottom of a large skillet. Fry the onions until golden. There should be a brown caramelized coating on the bottom of the skillet (called a fond by professionals). Add the garlic and parsley. When the garlic is aromatic,toss in the octopus. When it starts to take on some color, recover. Reduce the heat to medium-low and let it sweat for 30 minutes. It will release a lot of water. Add the potatoes and continue to cook on medium-low for another 30 min. Test the fattest piece. If it is still chewy or tough, let it cook some more (around but not usually over 30 min.) Anytime the liquid looks like it is evaporating, add the reserved marinade in small amounts. Thicken the liquid with a cornstarch slurry. If you overcook it, it will shrink to almost nothing but if you don't cook it enough it will be tough.

Tips:

Choose the right octopus. Look for an octopus that is small to medium in size, with firm, shiny skin. Avoid any octopus that has a slimy or discolored appearance.
Clean the octopus properly. Rinse the octopus under cold water and remove the head, tentacles, and ink sac. Cut the body into 1-inch pieces.
Tenderize the octopus. There are a few different ways to tenderize octopus. One method is to boil it for 30 minutes, then shock it in an ice bath. Another method is to marinate it in a mixture of olive oil, lemon juice, and garlic for at least 30 minutes.
Cook the octopus properly. Octopus can be cooked in a variety of ways, including boiling, frying, grilling, and roasting. Be careful not to overcook the octopus, as it will become tough and chewy.
Serve the octopus with your favorite sides. Octopus can be served with a variety of sides, such as rice, potatoes, vegetables, or salad.

Conclusion:

Octopus stew is a delicious and versatile dish that can be enjoyed by people of all ages. With its tender texture and rich flavor, octopus stew is sure to be a hit at your next gathering. So next time you're looking for a new and exciting dish to try, give octopus stew a try. You won't be disappointed!

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