Description
Chef Hugh Achesons take on seafood stew features tender octopus, clams, and shrimp in a rich broth with farro and seasonal vegetables. A perfect weeknight meal.
Ingredients
Units
Scale
- 1 1/2 lbs (680 g) octopus
- 1 quarts (946 ml) water
- 1 cups (237 ml) Anson Mills Piccolo farro
- Water
- 2 tbsp unsalted butter
- 1/2 cups (118 ml) sliced yellow onion
- 3 cloves garlic, minced
- 1 1/4 tbsp red pepper flake
- 1/2 cups (118 ml) diced fennel
- 1/2 cups (118 ml) sliced leeks
- 1/2 cups (118 ml) diced butternut squash
- 1/2 cups (118 ml) diced celery
- 1/2 cups (118 ml) dry white wine
- 1 1/2 cups (355 ml) San Marzano tomatoes with juice
- 1 quarts (946 ml) chicken stock
- 3 tbsp salt
- 1/4 tsp freshly cracked black peppercorns
- 15 clams
- 15 shrimp
- 1/4 cups (59 ml) basil, chopped
- 1/4 cups (59 ml) parsley, chopped
- 1 lemon
- 1/2 baguette, thinly sliced
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (177°C).
- Place octopus in a casserole dish, add water to half cover it. Bake for 4 1/2 hours.
- Remove the octopus skin and head. Chop into chunks.
- Boil water in a saucepot. Add farro and cook until al dente (15-20 mins).
- Drain and rinse the farro. Set aside.
- Melt butter in a sauté pan. Caramelize onions (~15 mins).
- Add garlic, red pepper flakes, fennel, leeks, squash, and celery. Cook for 2 minutes.
- Add wine and reduce by half.
- Add farro, tomatoes, stock, and salt. Simmer.
- Add clams and cook until they open (5-7 mins).
- Add octopus and shrimp. Cook for 2-3 minutes. Remove any unopened clams.
- Finish with basil, parsley, and lemon juice.
- Rub a baguette with garlic and oil. Toast until golden.
- Garnish the stew with baguette slices and lemon rounds.
Notes
- For optimal tenderness, ensure the octopus is fully submerged in water during baking. Adding more water if necessary.
- To enhance the stew’s flavor, use high-quality San Marzano tomatoes. Their sweetness complements the seafood beautifully.
- Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 25 minutes
- Octopus Cooking Time: 300 mins
- Cook Time: 75 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 150