Ever since watching the Anthony Bourdain No Reservations episode in the Azores in Portugal, I have yearned for the rich looking octopus stew that he enjoyed there. However, since I do not often see octopus in the run-of-the-mill grocery stores near me, I have not had much of a shot at making it. Since Fairway opened in Paramus, though, I have had access to whole octopus, allowing me to toil with this odd cephalopod.
if you can't wrap your brain around it, let it wrap around your brain!
Today I made the octopus stew, and although I did not have chick peas or chorizo, I improvized and got a phenomenal result. I didn’t try to replace the chickpeas, but I did use chopped salami and some smoked paprika in place of the chorizo.
Atop some thick slices of baguette, this stew was as delicious as I imagined it would be. Making it was also entertaining. I found it amusing to watch the tentacles curl up upon contact with the boiling water. Luckily, I am able to access octopus whenever I want now, and I will be making this stew again in the near future.
don't you crave it now?
Hi–looks good–do you have the recipe or a site to go to?
Thanks
Marc
hi marc
i loosely followed emeril’s recipe on foodnetwork.com. hope you can find it and enjoy such a fab meal!!
Thanks–I watched the bourdain episode again and went for bare bones:onions,garlic,tomatoes,octopus(goes without saying),chorizo,mushrooms and a lot of pepper(red and black),some cumin and red wine.
Outrageous! The stock was so rich and delicious. Thanks