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Octopus stew

Octopus stew

Ingredients for 4 people:

  • 2 rock octopuses weighing 1 kg each
  • 1 head of garlic
  • 6 large swiss chards
  • 2 potatoes
  • 1 sweet potato
  • 1 turnip
  • 1 tomato
  • 1 onion
  • 8 almonds
  • 500 grams of chickpeas or kidney beans
  • ½ kg of rice
  • 1 small cup of olive oil
  • saffron
  • some paprika
  • salt and parsley


To begin, pour the oil into a pot and add the octopuses and the chopped tomatoes, onions, almonds and garlic cloves. Put the pot on to boil and, once the octopuses are golden brown, remove the almonds and garlic and add the remaining vegetables. Cover the ingredients in water and boil them until the octopus is tender. Grind the garlic, almonds and parsley and add them to the mixture. Next, strain the broth to prepare seafood rice in a separate pan.

Once it is done, serve the rice first and lay out the octopus and vegetables in a tray.