Spanish Octopus Stew A Taste of Galicia - Seafood Portal

Ingredients

• 1 octopus (approximately 2-3 lbs / 900g - 1.4kg), cleaned fresh, or frozen and thawed
• 1 large yellow onion, quartered
• 2 bay leaves
• 1 tbsp coarse sea salt (or kosher salt)
• Water, enough to cover the octopus
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 (28 oz / 794g) can crushed tomatoes
• 1 (15 oz / 425g) can chickpeas, drained and rinsed
• 1 cup dry white wine (such as Albariño or Sauvignon Blanc)
• 2 tbsp smoked paprika (pimentón de la Vera) - sweet, hot, or bittersweet
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Extra Virgin Olive Oil, for drizzling