Belizean-style Octopus Stew

Ingredients

In this Belizean adaptation of Pulpo a la gallega, we infuse the dish with the vibrant flavors of the Caribbean. We incorporate local Belizean spices and ingredients to create a unique twist on the traditional Spanish dish. The addition of lime juice and chili peppers adds a tangy and spicy kick, while the use of Caribbean vegetables enhances the overall flavor profile. This adaptation truly captures the essence of Belizean cuisine while still maintaining the essence of the original dish. We alse have the original recipe for Pulpo a la gallega, 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
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) fish or vegetable broth 1 cup (235ml) fish or vegetable broth
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 2g
• 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 to the pot and cook for another 2 minutes, until they begin to break down.
3. 3.
   Add the octopus tentacles to the pot and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the coconut milk and fish or vegetable broth. Stir in the lime juice, ground allspice, paprika, dried thyme, and chili powder. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low and simmer the stew for 1 to 1.5 hours, or until the octopus is tender and easily pierced with a fork.
6. 6.
   Serve the Belizean Octopus Stew hot, garnished with fresh cilantro. Enjoy with fluffy white rice.

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can tenderize the octopus by freezing it overnight before cooking. Thaw it completely before using in the recipe.

Tips & Tricks

• If you prefer a spicier stew, you can add additional chili powder or diced chili peppers.
• For a more vibrant color, you can add a pinch of turmeric powder to the stew.
• Serve the stew with a squeeze of fresh lime juice for an extra burst of flavor.
• If octopus is not readily available, you can substitute it with squid or shrimp.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Belizean Octopus Stew hot, accompanied by fluffy white rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Belizean Octopus Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Place a mound of fluffy white rice in the center of the bowl and ladle the stew around it. Garnish with a sprig of fresh cilantro for an elegant touch.