Spanish-style Seafood with Garbanzos
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
6 h. 35 min.
Preparation
Ingredients
for
Product recommendation
Suggested variation 1; replace the chickpeas with a mixture of canned, drained kidney beans and canned, drained flageolet beans.
Suggested variation 2; replace the vegetables stock with fish stock and replace the potatoes with 150 g / 5 oz / 1 cup thawed, frozen shrimp before cooking.
Preparation steps
1.
Heat the olive oil in a large frying pan set over a moderate heat.
2.
Saute the octopus with the lemon juice, ground cumin, paprika and seasoning for a few minutes, stirring occasionally, before transferring to a slow cooker. Add the potatoes, chickpeas and stock and stir well.
3.
Cover and cook on a low setting for 6 hours.
4.
Adjust the seasoning to taste after 6 hours and stir through the frisee lettuce. Spoon into serving dishes and garnish with pinches of smoked paprika before serving.
