Hugh Acheson’s Seafood Stew with Farro

A delicious trio of octopus, clams and shrimp nestled in herbs, white wine, fresh vegetables and farro, created by restaurateur and chef Hugh Acheson.

Hugh Acheson is a chef, restaurateur, and cookbook author known for a personal style that blends traditional Southern cuisine with modern techniques and international influences. He has become famous for his restaurants in Georgia, including Five & Ten in Athens, The National in Athens, Empire State South in Atlanta, and others – as well as his many appearances on tv shows like Top Chef and Iron Chef.

Today he shares his favorite recipe for seafood stew – a blend of the best of the ocean, cooked until tender and served simply with farro and slices of baguette.

Step by Step Guide

1. Prepare Octopus:
   • Preheat oven to 350° F.
   • Place octopus in casserole, add water to half cover it. Bake for 4 1/2 hours.
   • Remove skin and head. Chop into chunks.

2. ---

   Cook Farro:

   • Boil water in a saucepot. Add farro, cook until al dente (15-20 mins).
   • Drain and rinse. Set aside.

3. ---

   Make the Stew:

   See Also

   

   New Orleans Jambalaya

   • Melt butter in a sauté pan. Caramelize onions (~15 mins).
   • Add garlic, red pepper flakes, fennel, leeks, squash, celery. Cook 2 mins.
   • Add wine, reduce by half.
   • Add farro, tomatoes, stock, salt. Simmer.
   • Add clams, cook until they open (5-7 mins).
   • Add octopus and shrimp. Cook 2-3 mins. Remove unopened clams.
   • Finish with basil, parsley, and lemon juice.

4. ---

   Garnish:

   • Rub baguette with garlic, oil. Toast until golden.
   • Garnish stew with baguette slices and lemon rounds.

Recipe Notes

• Ensure the octopus is tender before removing from the oven.
• The stew should have a rich, balanced flavor from the seafood and farro.
• Adjust red pepper flakes according to heat preference.
• Serve with additional lemon wedges if desired.

Seafood Stew with Farro by Chef Hugh Acheson

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5 from 1 review

• Author: Hugh Acheson
• Total Time: 7 hours 30 minutes
• Yield: 6 1x

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Description

A delicious trio of octopus, clams and shrimp nestled in herbs, white wine, fresh vegetables and farro, created by restaurateur and chef Hugh Acheson.

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Ingredients

Units USM Scale 1x2x3x

For the Octopus:

• 1 1/2 pounds octopus
• 1 quart water

For the Farro:

• 1 cup Anson Mills Piccolo farro
• Water for boiling

For the Stew:

• 2 tbsp unsalted butter
• 1/2 cup sliced yellow onion
• 3 cloves garlic, minced
• 1 1/4 tbsp red pepper flake
• 1/2 cup diced fennel
• 1/2 cup sliced leeks
• 1/2 cup diced butternut squash
• 1/2 cup diced celery
• 1/2 cup dry white wine
• 1 1/2 cup San Marzano tomatoes with juice
• 1 quart chicken stock
• 3 tbsp salt
• 1/4 tsp freshly cracked black peppercorns
• 15 clams
• 15 shrimp
• 1/4 cup basil, chopped
• 1/4 cup parsley, chopped
• 1 lemon

For Garnish:

• 1/2 baguette, thinly sliced
• 1 tbsp olive oil

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Instructions

1. Prepare Octopus:
   • Preheat oven to 350° F.
   • Place octopus in casserole, add water to half cover it. Bake for 4 1/2 hours.
   • Remove skin and head. Chop into chunks.
2. Cook Farro:
   • Boil water in a saucepot. Add farro, cook until al dente (15-20 mins).
   • Drain and rinse. Set aside.
3. Make the Stew:
   • Melt butter in a sauté pan. Caramelize onions (~15 mins).
   • Add garlic, red pepper flakes, fennel, leeks, squash, celery. Cook 2 mins.
   • Add wine, reduce by half.
   • Add farro, tomatoes, stock, salt. Simmer.
   • Add clams, cook until they open (5-7 mins).
   • Add octopus and shrimp. Cook 2-3 mins. Remove unopened clams.
   • Finish with basil, parsley, and lemon juice.
4. Garnish:
   • Rub baguette with garlic, oil. Toast until golden.
   • Garnish stew with baguette slices and lemon rounds.

Notes

• Ensure the octopus is tender before removing from the oven.
• The stew should have a rich, balanced flavor from the seafood and farro.
• Adjust red pepper flakes according to heat preference.
• Serve with additional lemon wedges if desired.

• Prep Time: 60 mins
• Octopus Cooking Time: 300 mins
• Cook Time: 90 mins
• Category: Stew
• Method: Slow Cooking
• Cuisine: American Italian