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    • Octopus and White Bean Stew

    Mark Sharron
    Easy
    45
    2
    Octopus and White Bean Stew is a flavorful and hearty dish that will indeed please. This dish is surprisingly easy to prepare and can be cooked in less than an hour. The combination of octopus and white beans provides a rich and savoury flavour that will surely delight you. Adding spices and herbs adds an extra layer of flavour that will make this dish a favourite. The stew is a great way to use any leftover octopus and a delicious and nutritious meal.
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    Ingredients

    • 1 large octopus (2-3 pounds)
    • 1/4 cup olive oil
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon sea salt
    • 1 (14-ounce) can diced tomatoes
    • 2 cups chicken or vegetable broth
    • 1 bay leaf
    • 1 (15-ounce) can white beans, drained and rinsed
    • 1/4 cup chopped fresh parsley
    • Lemon wedges, for serving (optional)

    Method

    • Step-by-Step Method for Octopus and White Bean Stew
    • Rinse the octopus thoroughly under cold running water to remove any surface grit or debris
    • Bring a large pot of water to a boil (not included in ingredient count, only for blanching), submerge the octopus for 1 minute, then remove and drain
    • Allow octopus to cool slightly, then cut into large manageable pieces
    • In a separate large pot or Dutch oven, heat the olive oil over medium heat
    • Add the chopped onion and cook until softened and translucent, about 5 minutes
    • Add the minced garlic, smoked paprika, ground cumin, ground coriander, cayenne, black pepper, and sea salt
    • Sauté the aromatics and spices together for 1-2 minutes, stirring to release flavors and coat the onion
    • Add the diced tomatoes (with their juices), chicken or vegetable broth, bay leaf, and the precut octopus pieces to the pot with the aromatics
    • Bring to a simmer over medium-high heat, then reduce heat to low, cover, and gently cook for 45–60 minutes, or until octopus is tender
    • While the octopus mixture simmers, drain and rinse the canned white beans
    • When the octopus is tender, remove the lid and stir in the drained white beans
    • Continue to simmer gently, uncovered, for 10–15 minutes to allow flavors to meld and stew to thicken slightly
    • Taste and adjust seasoning if necessary, removing bay leaf before final serving
    • For serving, ladle stew into shallow bowls
    • Garnish with chopped fresh parsley and a wedge of lemon on the side
    • Serve immediately with crusty bread if desired (not in ingredient list, omit for strict accuracy)
    • For elegant plating, coil tentacle pieces artfully on top of beans, spoon broth around, and finish with an extra drizzle of olive oil and fresh parsley