Spanish cuisine · Soups & Stews

Octopus Stew with Potatoes

Long-braised octopus with potatoes in a broth of onion, white wine and smoked paprika.

Ingredients · for 4 servings

• 1 kg octopus (oven-ready, frozen)
• 800 g waxy potatoes
• 2 onions
• 5 cloves garlic
• 2 tsp smoked paprika (Pimentón de la Vera)
• 1 tsp hot paprika
• 200 ml white wine
• 2 bay leaves
• 1 can chopped tomatoes (400 g)
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the thawed octopus, cook covered in a large pot with water and a bay leaf over low heat for 45–55 min until a skewer slides into the thickest part without resistance; keep the broth.
2. Cut the cooled octopus into 3 cm pieces, finely dice the onions and garlic, and break the potatoes into rough chunks.
3. Heat olive oil in a wide pot and braise the onions with the garlic over low heat for 10 min until golden and sweet-smelling.
4. Remove from the heat and stir in both paprikas for 20 sec, deglaze with the white wine, add the tomatoes and the second bay leaf, and cook down for 10 min.
5. Add the potatoes and 400 ml of the octopus broth, season with salt and pepper and simmer covered for 20 min until the potatoes are soft and the sauce lightly thickens.
6. Add the octopus pieces, warm through uncovered for another 5 min, and let the stew rest for 10 min before serving so the flavors settle.