Octopus and Chorizo Stew

While In Italy last year I had a seafood mixed grill and it was the first time I had eaten octopus tentacles and i was fairly surprised to find it taste a little like chicken. Ella and I had been talking about making this stew for a while, but had never gotten round to actually making it.

I have only ever cooked pre-prepped squid before, so when we went to the shop and bought two whole octopus (which are cheap as chips) I had to go onto youtube to find out how to prep a whole octopus. This was an eye opener, you want to be using the top and the bottom (the tentacles) of the octopus, the middle bit needs to be chucked, this is where the beak, the eyes and some gooey bits are kept. This, if you are a bit squeamish can get a little emotional, it’ll be best you, youtube how to prep the octopus rather than me explain how.

We served this with sprouting broccoli and some nice french bread to dunk into the juices.


  • 2 octopus, cleaned and prepped
  • 2 tbsp olive oil
  • half an onion finely chopped
  • 4 cloves of chopped garlic
  • 2 crushed bay leaves
  •  200g chopped chorizo
  • 250ml red wine
  • 400g tinned tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp smoked paprika
  • 250g new potatoes
  • 400g tinned chickpeas
  • 750ml chicken stock
  • pinch of chilli flakes
  • handful of both chopped coriander and parsley
  • salt and pepper to taste





  1. Submerge the octopus in a large pot of boiling water for 5 minutes, drain and let them cool. Cut the tentacles and center section into 2-inch lengths or chunks and reserve.
  2. In a large casserole pot, add the olive oil. When the oil is hot add the onions, garlic and bay leaves. Fry the vegetables in the oil for 3 to 4 minutes. Add the chorizo and continue to cook for 2 to 3 minutes.
  3. Deglaze the pan with the wine. Bring the liquid up to a boil and reduce by half, about 1 to 2 minutes. Stir in the tomatoes. Season with salt, pepper and paprika. Add the, chickpeas, octopus and stock.
  4. Bring the liquid up to a boil and reduce to a simmer. Simmer the stew for an hour. If the stew isn’t thickening quite how you would like add a tablespoon of tomato puree, this will help with the thickening process and increase flavour. Add the potatoes and carry on cooking for another hour and a half.
  5. Stir in the chilli flakes, fresh coriander and parsley. Season with salt and pepper.Follow my food mission

4 thoughts on “Octopus and Chorizo Stew

  1. Jason. I understand your outline of how to prepare the octopus, however I don’t believe in wasting food. The inside of the octopus, which you mentioned should be thrown away. Is there any other way in which to utilise this part of the octopus?

    Liked by 1 person

    1. Yes, if you prepared the octopus an hour or so in advance you could chuck all the leftovers in a pan with water, garlic, some left over onion and make a stock and use this to replace the chicken stock.


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