Texan-style Spicy Octopus Stew

Ingredients

In this Texan adaptation, the traditional Italian Polpi in purgatorio is transformed into a spicy octopus stew with a Texan twist. The original dish is typically cooked with white wine, garlic, and chili flakes, while the Texan version incorporates smoky spices like paprika, cayenne pepper, and chipotle for a bold and fiery flavor profile. The Texan-style Spicy Octopus Stew also uses a tomato-based broth instead of white wine, adding a tangy element to the dish. We alse have the original recipe for Polpi in purgatorio, so you can check it out.

• 2 pounds (900g) octopus, cleaned and tentacles separated 2 pounds (900g) octopus, cleaned and tentacles separated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon chipotle powder 1 teaspoon chipotle powder
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the diced tomatoes, chicken broth, smoked paprika, cayenne pepper, and chipotle powder to the pot. Stir well to combine.
3. 3.
   Season the octopus tentacles with salt and pepper, then add them to the pot. Ensure the octopus is submerged in the broth.
4. 4.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the octopus is tender and easily pierced with a fork.
5. 5.
   Once cooked, remove the octopus from the pot and set it aside. Increase the heat to medium-high and let the stew simmer uncovered for a few minutes to thicken slightly.
6. 6.
   Slice the octopus tentacles into bite-sized pieces and return them to the pot. Stir gently to combine.
7. 7.
   Serve the Texan-style Spicy Octopus Stew hot, garnished with fresh parsley. Accompany with crusty bread for dipping into the flavorful broth.

Treat your ingredients with care...

• Octopus — To ensure tender octopus, you can either simmer it for a longer time or use a pressure cooker to speed up the cooking process. If using a pressure cooker, cook the octopus for approximately 30 minutes on high pressure.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of cayenne pepper and chipotle powder.
• For an extra smoky flavor, you can grill the octopus tentacles before adding them to the stew.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Texan-style Spicy Octopus Stew in deep bowls, allowing guests to enjoy the aromatic broth and tender octopus. Provide crusty bread on the side for dipping and savoring the flavors.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or cast-iron pots to enhance the Texan charm of the dish.