Seafood Stew With Farro | Louisiana Kitchen & Culture

Ingredients

• 1½ pounds octopus
• 1 quart water
• 1 cup Anson Mills Piccolo farro
• 2 tablespoons unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves fresh garlic, minced
• 1¼ tablespoon red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup peeled and diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine that you would want to drink
• 1½ cup San Marzano tomatoes or your own preserved tomatoes and their juice
• 1 quart chicken stock
• 3 tablespoon salt
• 1/4 teaspoon freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil
• 1/4 cup parsley
• 1 lemon
• 1/2 thinly sliced baguette
• 1 tablespoon olive oil