Portuguese octopus stew with chickpeas, chorizo and eggplant
Portuguese octopus stew with chickpeas, chorizo and eggplant
This recipe is packed full of vibrant tastes and colours, the key to the octopus is the long slow cooking which will develop flavour and insure the octopus to be more tender.
The chorizo adds a warming level of spice to the dish that works very well with the tomato. Octopus has become more popular these days and is more readily available now. I like to make the one pot dishes and serve it in the middle of the table with crusty bread.
Submerge the octopus in a large pot of boiling water for 5 minutes. Drain and let cool. Cut the tentacles and centre section into 2-inch lengths or chunks and reserve.
In a large pot, add the olive oil. When the oil is hot add the onions, peppers, eggplant, garlic and bay leaves. Fry the vegetables in the oil for 3 to 4 minutes.
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 chickpeas, octopus, and 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 cilantro and parsley.
Season with salt and pepper and drizzle extra virgin olive oil over the stewed octopus, and add the sliced olives. Serve the pot in the middle of the table with crusty bread.