Spanish-style Seafood with Garbanzos
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
6 h. 35 min.
Preparation
Ingredients
for
4
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
