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.
Ingredients
Units
Scale
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
Instructions
- 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.
- Cook Farro:
- Boil water in a saucepot. Add farro, cook until al dente (15-20 mins).
- Drain and rinse. Set aside.
- 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.
- 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