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This is our version of Estofat de pop i patata, a octopus stew recipe popular throughout all of Catalonia, thanks to its simplicity and comforting, satisfying flavour.
Instead of using the octopus we tried cooking baby octopus (but if you prefer the classic version, just follow the instructions for cooking Pulpo a la Galega).
In both cases It is important to break the potatoes apart rather than simply chopping them up, as this releases more starch into the sauce for a rich, thick finish.
What do you need
12 baby octopus
2 tbsp of olive oil
2 onions, diced
5 garlic cloves, sliced
1 tbsp of sweet paprika
4 tomatoes, quartered with the core cut out
150ml of white wine
Tabasco, (optional)
1 handful of parsley, chopped
How to proceed
Heat up the oil in a large pan and gently sweat the onions and garlic with a pinch of salt until soft. Add the paprika and tomatoes and cook for another 5 minutes, stirring occasionally to avoid sticking.
Add baby octopus, the white wine and bay leaves and reduce the liquid in the pan by two-thirds.
Peel the potatoes and cut into them using a knife, then twist the knife to break them apart. Break into rough 3–4cm chunks and set aside (cutting and breaking them apart like this releases more starch, which helps thicken the stew)
When baby ocyopus has been cooking for half an hour, add the potato and cook for 15 minutes, or until the potatoes are cooked through. The stew should have thickened up by this point, but you can simmer for a little longer if needed to reduce the liquid
Taste and season the stew with salt and a few drops of Tabasco, if desired.
Serve warm with chopped parsley.
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