Octopus and Chorizo Stew

local_grocery_store Ingredients

• 1 pound octopus, cleaned and cut into bite-sized pieces
• 8 ounces chorizo sausage, sliced into rounds
• 2 potatoes, peeled and chopped into bite-sized pieces
• 14 ounces canned tomatoes, crushed
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon smoked paprika
• 1 cup chicken broth

restaurant_menu Method

1. 1.Heat a large pot over medium-high heat. Add the chorizo and cook until browned, stirring occasionally.
2. 2.Add the garlic and onion to the pot and cook until softened, stirring occasionally.
3. 3.Stir in the smoked paprika and cook for 1 minute.
4. 4.Add the octopus, potatoes, canned tomatoes, and chicken broth to the pot and stir to combine.
5. 5.Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, or until the octopus is tender and the potatoes are cooked through.

lightbulb_outline Tips

• chevron_rightIf you can't find octopus, you can use squid instead.
• chevron_rightFor a milder version of the stew, use sweet paprika instead of smoked paprika.
• chevron_rightThis stew is even better the next day, so consider making it ahead of time and reheating it when you're ready to serve.