BEANS WITH OCTOPUS AND PRAWNS - FESOLS AMB POPETS I GAMBES

On Monday I made beans with octopus and prawns. I had the octopus frozen and they had to be used. They turned out very tasty. I adapted some recipes I had used to cook squid, and octopus with chickpeas, etc, but I kept tinkering and testing the sauce until it was to my liking. As the temperatures dropped due to the rain, it was perfect for us.

Ingredients
1 kg baby octopus
12 fresh prawns
800g cooked beans (I used butter beans)
1 small onion, finely chopped
2 crushed garlic cloves
2 tablespoons homemade tomato paste (or 200g natural tomato)
2 bay leaves
200 ml red wine
1/2 litre fish stock (extra)
olive oil
Salt, black pepper and paprika
garlic, finely chopped
parsley, finely chopped
1 teaspoon chilli jam (optional)

Preparation
Peel the prawns and place the heads and skin in a medium saucepan. Add 500 ml of water and bring to the boil. Boil for about 25 minutes and then blend lightly with a blender. Strain and set aside.
Meanwhile, put another medium saucepan on the stove, add the octopus with the red wine, cover and leave to cook for about 25 minutes.
Remove the octopus and reserve the juice.
In a large frying pan, put a little oil and add the onion and when it is almost cooked, add the crushed garlic. Leave to cook until the onion is very soft. Add the tomato paste or tomato purée and cook for a few minutes. Place the octopus and bay leaves in the pan, add the prawn stock, cover and simmer for 30-45 minutes, until the octopus is very soft.
Add the beans, the juice from cooking the octopus and the extra fish stock, and with a wooden spoon, mash some of the beans a little to thicken the sauce a little. Add salt, pepper and paprika to taste, cover and leave to simmer for 15-20 minutes.
Add the raw prawns and turn off the heat. Leave to stand, covered, for about half an hour.
When it is time to eat, heat the beans and season to taste. Here you can add a teaspoon of chilli jam if used, and the garlic and chopped parsley.
Reduce the heat to low and cover. Cook for about 5 minutes and serve.

Serves 2-3 people as a main course.

Comments

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