The flavor of this stew was exciting. Two hours of stewing the octopus made it soft and tender. Octopus, chardonnay, tomatoes, and paprika combined with scallions, extra large diced carrots, celery, onions, and finely chopped chives seemed to create something French in a Spanish broth. The octopus had texture and flavor, but I believe that most of the flavor of the octopus was in the broth. The broth was very flavorful. This was a perfect recipe. The recipes of Jacques Pépin are usually very exciting and memorable. I am very happy that I found the cookbook Heart & Soul in the Kitchen. I discovered Jacques Pépin while thinking about Escoffier. It is probably time to start thinking about making a French sauce.
Note: 1) I prepared the rice with 2 tablespoons of unsalted butter and 1 teaspoon of salt (fine French sea salt)
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