Seafood and Spanish Sausage Casserole
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 cups Chorizo (sliced)
- 4 cloves garlic cloves (minced)
- 1 onion (finely chopped)
- 1 tsp smoked paprika
- ½ tsp ground Cumin
- 3 cups floury potatoes (peeled and roughly chopped)
- 2 cups tomato passata
- 4 cups vegetable stock
- 3 cups octopus tentacle (washed and roughly chopped)
- flat-leaf parsley (finely chopped)
- 1 lemon (halved)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a casserole dish set over a medium heat until hot. Add the chorizo, fry for 2 minutes, and then add the garlic, onion, and a pinch of salt.
2.
Continue to fry for 3 minutes, stirring occasionally, and then stir in the spices. Add the potatoes, passata, and stock.
3.
Stir well and pour into a slow cooker. Add the octopus, stir again, and cover with a lid. Cook on a low setting for 6 hours until the octopus is tender.
4.
Season to taste with a squeeze of lemon juice and some salt and pepper. Garnish with chopped parsley and a grating of fresh lemon zest before serving.
