Estofat de pop i patata – Catalan octopus stew

Name: Estofat de pop i patata – Catalan octopus stew
Total time: 2 h 30 min
Ingredients: 1 large octopus, weighing approx. 2kg, defrosted (if frozen); 1 onion, halved; 3 bay leaves; 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; 2 bay leaves; 150ml of white wine; 4 large potatoes; Tabasco, (optional); 1 handful of parsley, chopped; salt

by GBC Kitchen

Item 1 of 1

Main
easy
4–6
2 hours 30 minutes

This octopus stew recipe is popular throughout all of Catalonia, thanks to its simplicity and comforting, satisfying flavour. It's 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.

First published in 2019

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Ingredients

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Imperial

Octopus

1 large octopus, weighing approx. 2kg, defrosted (if frozen)
1 onion, halved
3 bay leaves

To make the stew

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
2 bay leaves
150ml of white wine
4 large potatoes
Tabasco, (optional)
1 handful of parsley, chopped
salt

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Method

Begin by cooking the octopus. Bring a large pan of water to the boil, then carefully add the octopus with the onion and bay leaves. Simmer for 45–60 minutes, or until the octopus is tender

Drain the octopus, reserving 1 litre of the cooking liquid

To make the stew, 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 the white wine and bay leaves and reduce the liquid in the pan by two-thirds. Pour in the reserved 1 litre of octopus stock and simmer for 1 hour

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)

Use scissors to cut the octopus into neat 3cm pieces

When the stew has been cooking for an hour, add the potato and octopus pieces and cook for 20 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

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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