Octopus Ragout with Chiffonade Spinach: A Savory Seafood Delight

If you’re searching for a dish that combines the rich flavors of the sea with the vibrant greens of fresh vegetables, look no further than this Octopus Ragout with Chiffonade Spinach. This savory seafood delight showcases tender octopus simmered in a robust sauce, paired perfectly with delicate chiffonade spinach. Let’s dive into this delectable recipe that will impress your dinner guests and tantalize your taste buds.

Ingredients

• 1 ½ pounds fresh octopus
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 4 cups fresh spinach
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Cooking Instructions

Step 1: Preparing the Octopus

1. Clean the Octopus: Rinse the octopus under cold water, removing any residual sand. You may need to remove the beak and ink sac if not already done by your fishmonger.

2. Tenderizing the Octopus: In a large pot, bring water to a boil. Add the octopus and boil for about 45 minutes or until tender. Once done, drain and set aside to cool. Cut the octopus into bite-sized pieces.

Step 2: Making the Ragout

1. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

2. Add Flavor: Stir in the smoked paprika and dried oregano. Cook for another minute until fragrant.

3. Incorporate Tomatoes and Wine: Add the diced tomatoes (with juices) and white wine to the skillet. Bring the mixture to a simmer.

4. Simmer the Ragout: Add the cut octopus and bay leaf to the skillet. Season with salt and pepper to taste. Cover and simmer for about 20-25 minutes, allowing the flavors to meld.

Step 3: Finishing Touches

1. Chiffonade the Spinach: While the ragout is simmering, wash and dry the spinach. Stack the leaves, roll them tightly, and slice them into thin strips.

2. Combine Spinach with Ragout: Stir the chiffonade spinach into the ragout during the last few minutes of cooking, allowing it to wilt slightly.

3. Serve: Remove the bay leaf before serving. Garnish the dish with fresh parsley and serve with lemon wedges on the side for an added burst of flavor.

Cooking Tips

• Selecting Fresh Octopus: Choose octopus that is firm and has a mild ocean scent. Avoid any with a strong fishy odor.
• Wine Selection: Opt for a dry white wine like Sauvignon Blanc or Pinot Grigio, as these will enhance the flavors of the ragout without overpowering it.
• Texture Matters: Be careful not to overcook the octopus in the initial boiling stage; this can lead to a rubbery texture. Tenderness is key!
• Serving Suggestions: This dish pairs beautifully with crusty bread or over a bed of creamy polenta to soak up the rich sauce.

Variations and Substitutions

• Vegetable Additions: Consider adding bell peppers or zucchini for extra texture and flavor.
• Spice It Up: For a kick, add some red pepper flakes to the sautéed vegetables.
• Gluten-Free Option: Serve the ragout over gluten-free pasta or rice for a hearty meal.

Final Thoughts

Octopus Ragout with Chiffonade Spinach is not just a meal; it’s an experience that embodies the essence of coastal cuisine. With its tender octopus and vibrant spinach, this dish is bound to become a favorite in your household. Don’t hesitate to experiment with the ingredients and make it your own.

For those interested in expanding their seafood culinary skills, consider exploring other recipes such as Grilled Octopus or Seafood Paella.

Happy cooking, and may your kitchen be filled with the delightful aromas of this savory seafood dish!