Octopus in a Mugardos style
2kg baby octopus, cleaned
2 onions, finely chopped
2 red peppers, finely chopped
2 yellow peppers, finely chopped
150ml olive oil, plus 3 tbsp
70ml white wine
1L fish stock
100g peas (optional)
1 clove of garlic, chopped finely
1 tsp sweet paprika
Put the octopus in a saucepan with 2L of boiling water and cook until tender (about 20-30 minutes). Reserve the water.
Pour 3 tbsp of olive oil in a large saucepan and gently sauté the onion with the red and yellow peppers until soft. Add the cooked octopus, and the wine, and allow to reduce.
When the wine has reduced, add the fish stock, the peas (if using) and a few tbsp of the reserved water used to cook the octopus. Simmer for about 20 minutes.
In a separate frying pan, gently sauté the garlic until golden. Take off the heat, and allow to cool slightly before stirring in the paprika.
Add the garlic-paprika mixture to the stew. Allow to rest for 5 minutes, and serve.