Octopus Stew with Potatoes and Smoked Paprika (Galician Style)
80% автентично · Spanish (Galician)
A hearty and flavorful stew inspired by Galician cuisine, featuring octopus and potatoes simmered with onions, garlic, and the distinctive smoky flavor of paprika.
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Съставки
- Octopus1 kg
- Potatoes600 g
- Olive Oil70 ml
- Onion1 large
- Garlic4 cloves
- Smoked Paprika (Pimentón de la Vera)2 tsp
- Sweet Paprika1 tsp
- White Wine100 ml
- Bay Leaf1
- Fresh Parsleya small bunch
- Saltto taste
- Black Pepperto taste
- Wateras needed
Стъпки
- 1
Clean the octopus. Boil in water until tender (about 45-60 minutes). Drain, reserve some cooking liquid, and cut into pieces.
- 2
Peel and cut potatoes into medium-sized cubes.
- 3
In a large pot or Dutch oven, heat olive oil over medium heat. Sauté chopped onion until translucent.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in both smoked and sweet paprika. Cook for 30 seconds, stirring constantly to prevent burning.
- 6
Pour in the white wine and let it bubble for a minute to reduce slightly.
- 7
Add the octopus pieces, potato cubes, bay leaf, salt, and pepper. Add enough reserved octopus cooking liquid or water to almost cover the ingredients.
- 8
Bring to a simmer, then cover and cook for 25-35 minutes, or until potatoes are tender and the stew has thickened.
- 9
Remove the bay leaf. Stir in chopped fresh parsley.
- 10
Serve hot in bowls.
