spanishvegetariangluten-freevia groq
Galician-Style Octopus Stew
A hearty and flavorful stew originating from the Galicia region in northwest Spain, slow-cooking tender pulpo in a rich broth of warm spices.
⏱65 min🍽4 servings📊medium
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Ingredients
- ●cleaned and cut into bite-sized pieces 1 kg pulpo
- ●chopped 2 medium spanish cabbage
- ●chopped 1 glassy white onion
- ●minced 3 cloves garlica few threads of saffron can be added for extra flavor
- ●dry 1 cup white wine
- ●homemade or store-bought 1 cup fish broth
- ● 1 tsp smoked paprika
- ● 1 tsp saffron threads
- ● Salt and black pepperto taste
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Instructions
- 1
Heat a large heavy pot over medium heat and add a small amount of olive oil.
- 2
Add the chopped onion and garlic and cook until softened, about 5 minutes.
- 3
Add the pulpo and cook for 5 minutes, until slightly browned.
- 4
Add the chopped cabbage, white wine, fish broth, smoked paprika, and saffron threads.
- 5
Bring the stew to a simmer and cook, covered, for 30-40 minutes, or until the pulpo is tender.
- 6
Season with salt and black pepper to taste.
- 7
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.