Stews and Ragouts in general by Carlos Mirasierras
1 tablespoon paprika
1 tablespoon flour
olive oil
Garlic, parsley and salt
Preparation:
Defrost the octopus by leaving it in the coolest part of the refrigerator. Wash it, and put
it the pressure cooker (PC) with very little water, and no salt. Then, let it cook for ten
mins (for 1 kilo of octopus) once the steam starts to come out. Open the PC to check
that it is tender, otherwise, cook it a little more. We'll see that the octopus has released
a lot of water/broth that will be used later. Chop the devilfish into dice and reserve.
Meanwhile, fry the onions and peppers for a few minutes, add the tomatoes peeled and
chopped, stir it all to get an homogeneous mixture, and add the tbsp of flour. Cook for
a few minutes and add in the paprika, continue stirring and then add the white wine and
a glass of the octopus broth. Let boil 5 minutes to allow the alcohol to evaporate and
add the octopus and potatoes. Mash the garlic and the parsley in a mortar and add it to
the stew; cook for another 5 minutes so that flavors combine
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Stewed Beans with Bacon.......................................Code14

Ingredients:
300 g of broad beans
150 g of Serrano ham
1 tomato, peeled, and chopped
1 spring onion
1 clove of garlic
2 potatoes, cut into cubes
15