Octopus with Chestnuts

Name: Octopus with Chestnuts
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: German
Ingredients: 800 g pre‑cooked squid (or octopus); 2 EL olive oil; 1 large onion; 400 g chestnuts (cooked, canned or bagged); 2 EL tomato paste; 1 TL paprika powder; 2 red peppers; 1 TL dried thyme; 200 ml fish stock (from the jar); 1 bundle flat‑leaf parsley

Prep: 15min

| Servings: 4 | Cook: 1h

Oktopus mit Esskastanien ist ein Rezept mit frischen Zutaten aus der Kategorie Tintenfisch. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!

Ingredients

800 g pre‑cooked squid (or octopus)
2 EL olive oil
1 large onion
400 g chestnuts (cooked, canned or bagged)
2 EL tomato paste
1 TL paprika powder
2 red peppers
1 TL dried thyme
200 ml fish stock (from the jar)
1 bundle flat‑leaf parsley

Instructions

1.
Wash and cut squid or octopus into small pieces. Heat oil in a large pot. Peel onion, dice it, sauté, add squid, simmer covered on medium heat for 20 minutes. Mix tomato paste and paprika with the squid.
2.
Wash peppers, halve them lengthwise, deseed and slice thin strips, add to the pot, sauté, season with thyme and salt. Add fish stock, cover, and simmer all together for 1/2 hour. Ten minutes before the end of cooking, add chestnuts.
3.
Wash parsley, shake dry, finely chop. Season the squid ragout with salt and pepper, garnish with parsley.