Moroccan-Spiced Octopus And Potato Stew
25m prep 55m cook 1h 20m ready
A hearty Moroccan-spiced stew featuring tender octopus and potatoes in a rich tomato broth. Infused with ras el hanout and cayenne, this dish is served with crusty bread.
Ingredients
- 150 ml olive oil
- 1 onion (preferably Spanish) finely chopped
- 1 red pepper diced
- 2 clove garlic crushed
- 350 g octopus cleaned and cut into 4cm/1½in pieces
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 tsp ras el hanout
- 1 cinnamon stick
- 1.5 L vegetable stock (bouillon)
- 400 g tomatoes chopped
- 400 g potatoes peeled, halved lengthways and cut into thick slices
- 2 tbsp flat-leaf parsley chopped
- 2 tbsp fresh coriander (cilantro) chopped
- crusty bread
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 203 mg
- Iron: 7.69 mg
- Magnesium: 86.8 mg
- Phosphorus: 364 mg
- Potassium: 1373 mg
- Zinc: 2.9 mg
Let's Cook
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Step 1.
Heat the olive oil in a large, heavy saucepan over low–medium heat. Add the finely chopped onion, diced red pepper, and crushed garlic, and cook, stirring occasionally, until the onions start to soften, about 5–7 minutes.
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Step 2.
Add the octopus pieces, paprika, cayenne pepper, ras el hanout, and cinnamon stick. Pour in the vegetable stock and chopped tomatoes. Bring to a gentle simmer, then cook for about 30 minutes, skimming off any fat or impurities that rise to the surface with a ladle.
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Step 3.
Add the potato slices to the stew and continue to simmer gently for about 20 minutes, until the potatoes are just tender when pierced with a fork. Skim again if needed.
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Step 4.
Season the stew with salt and pepper to taste. Sprinkle with chopped parsley and coriander, and serve hot with crusty bread.
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