Estofat de pop i patata – Catalan octopus stew Recipe

Gently sweat a diced onion and 3 cloves of garlic with a pinch of salt until soft. Add 1/2 tbsp sweet paprika and 2 quartered tomatoes and cook for another 5 minutes, stirring occasionally to avoid sticking

Add 75 ml white wine and a bay leave and reduce the liquid in the pan by two-thirds. 

Peel 2 potatoes and cut into them using a knife, then twist the knife to break them apart. Break into rough 3–4cm chunks and set aside (cutting and breaking them apart like this releases more starch, which helps thicken the stew)

Use scissors to cut an octopus tentacle into neat 3cm pieces

Add the potato and octopus pieces and cook for 20 minutes, or until the potatoes are cooked through. The stew should have thickened up by this point, but you can simmer for a little longer if needed to reduce the liquid

Taste and season the stew with salt and a few drops of Tabasco, if desired.

Serve warm with chopped parsley

(Recipe by The Kitchen with Great British Chefs)

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Estofat de pop i patata – Catalan octopus stew Recipe

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Estofat de pop i patata – Catalan octopus stew Recipe https://sweetteabiscuits.blogspot.com/2020/06/estofat-de-pop-i-patata-catalan-octopus.html