OCTOPUS SEW WITH CURRY AND RED WINE ENJOY DAN

OCTOPUS STEW WITH CURRY AND RED WINE by CHEF DAN:

Serves 4

INGREDIENTS:
2 Pounds fresh or frozen octopus (defrosted if frozen)

2 tablespoons olive oil

2-cups red wine

2 (8 Oz) bottles of clam juice

1 (10.5 Oz) can RO*TEL diced tomatoes with green chilies

1 onion, diced

4 stalks celery, diced

4 garlic cloves, smashed

Pinch saffron

2 tablespoons EACH curry powder, Tandoori masala and smoked paprika

1 pound of potatoes cut into 1-inch chunks

10 crimini mushrooms, quarter

1/4-cup lemon juice

2 bay leaves

Sea salt and Seasoned Pepper Medley

2 tablespoons fresh snipped chives

DIRECTIONS:

1.   Bring 10 cup water to a boil in Dutch oven.

2.   Drop the whole octopus into the boiling water and stir it around for 3 minutes.

3.   The water will not return to boil.

4.   Remove the beak, from the octopus and discard.

5.   Cut the octopus into 2-3-inch chunks.

6.   Heat the oil in a Dutch oven and when sizzling.

7.   Add the onions, celery and sauté for 4 minutes.

8.   add the garlic, saffron,  octopus pieces and sauté for 2 minutes

9.   Add the diced tomatoes, wine, clam juice, bay leave; bring to a boil, season with S. &.P.

10.                Bring to a low simmer and, cover and cook for 2-3 hours.

11.                Uncover and add the potatoes, and mushrooms.

12.                Cover and cook for another 40 minutes.

13.                Uncover and stir in the lemon juice.

14.                Taste and season with salt and pepper.

15.                Garnish with fresh snipped chives

ENJOY DAN:                                                                    BON-APPETIITE