Bret Davies, Head Chef at Coco Bar Bistro, Chesterfield’s Gastro Pub of the Year at Chesterfield Food and Drink Awards 2014 shares the recipe for his delicious Octopus Stew.
Coco Bar Bistro’s Octopus Stew
Ingredients: Serves: 4-6 people
- 1 Fresh Octopus
- 250g Chorizo
- Four tins of Chopped Tomatoes
- Four Red Onions
- ½ Bulb Garlic
- Bottle of Red Wine
- Two Bay Leaves
- Pinch of Tarragon, Paprika, Sugar, and Chilli Flakes
- 1 Lemon
- 3tbsp Extra Virgin Olive Oil
- Salt and Pepper
Start by chopping the tentacles off of the octopus, and then dice them into roughly one inch pieces. Then marinade the tentacles in olive oil, lemon, and salt and pepper for about 12 hours or overnight.
Now chop the onions and chorizo into chunky pieces and sweat off in a sauce pan for about seven-eight minutes. Dice garlic into chunky pieces and add to the pan. Then add the marinated Octopus tentacles to the pan, cooking on a low heat for a few minutes.
Pour red wine and chopped tomatoes into the pan and bring to the boil for about five minutes. Add bay leaves, tarragon, paprika, sugar, and chilli flakes then turn the heat down to simmer. Season to taste and leave to stew for about 1hr45mins or until the Octopus is soft.
Serve piping hot, topped with lemon and a warm fresh baguette.