Spanish Basque Seafood Stew Recipe

Instructions

1. Step 1

   Cut the octopi into large pieces. Slice the fish into 1- to 2-inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside -- separately.

2. Step 2

   Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3 to 4 minutes, then add the green and red bell peppers and the baby octopus.

3. Step 3

   Saute the octopus, peppers, and onion for a minute or two, then add the garlic and mix well. Cook for 1 minute, then turn the heat up to high and add the white wine.

4. Step 4

   Mix well, and add both types of paprika and mix again. Let the mixture boil fiercely until half the wine is cooked away.

5. Step 5

   Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35 to 40 minutes.

6. Step 6

   Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.

7. Step 7

   Once the octopus is tender, add the tomatoes, the shrimp, fish, and scallops, then add half the parsley. Cook this at a simmer for 4 to 5 minutes.

8. Step 8

   Add the rest of the parsley, basil, and lemon juice to taste. Stir to combine and serve. This stew really rises to the occasion with some good-quality crusty bread and a good white wine. A perfect choice would be a Spanish or California Albarino, but a verdelho, pinot grigio, dry riesling or Italian grillo would all be excellent, as would a Greek assyrtiko. If you are a beer drinker, a light Belgian ale would be nice, too