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RECIPE: 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 flavor and ensure the octopus is tender.
Ben Kiely

This recipe is packed full of vibrant tastes and colours. The key to the octopus is the long slow cooking which will develop flavor and ensure the octopus is 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. I like to make the one-pot dishes and serve it in the middle of the table with crusty bread.

Ingredients

  • 1 medium octopus, about three to five pounds
  • 6 bay leaves
  • 3 long eggplants, washed, trimmed and cut into 3/4-inch pieces
  • 2 small cans of chickpeas rinsed and dried
  • 2 tablespoons of olive oil
  • 1 large onion chopped onions
  • 1 large red peeper diced
  • 2 tablespoons chopped garlic
  • 2 crushed bay leaves
  • 1/2 pound chorizo sausage, sliced 1/4-inch thick
  • 2 cups white wine
  • 2 pounds fresh tomatoes grated
  • 2 quarts of chicken stock
  • Pinch of crushed red pepper
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped parsley
  • 2 tablespoons black olives sliced and pitted
  • 3 tablespoons of extra virgin olive oil (for drizzling over the stew)
  • Salt and pepper

 

Method

Submerge the octopus in a large pot of boiling water for five minutes. Drain and let cool. Cut the tentacles and center section into two-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 three to four minutes.

Add the chorizo and continue to cook for two to three minutes.

Deglaze the pan with the wine. Bring the liquid up to a boil and reduce by half, about one to two 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 two 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.