“The red of the tomatoes and paprika had deepened from the purple of the octopus, suspended with vegetables and herbs in the thick soup…”
– Drifting Fire
The clams used in the story were Whorl Clams, which don’t actually exist. As such I’ve used New Zealand Little Neck Clams, one of my personal favourites, but you can use whatever clams are readily available in your region.
(This recipe uses Australian Standard Measurements)
- Octopus, cleaned and defrosted (approx. 950g)
- 1/2 Tsp. Salt
- 3 Tbsp. Olive Oil
- 2 Bay leaves (dried, if using fresh 1 will suffice)
- 1/2 Chorizo Sausage, finely diced
- 2 Tsp. Mild Paprika
- 1 cup Dry White Wine
- 1 cup Chicken Stock
- 1 cup finely diced Red Onion
- 1 cup finely diced Carrot
- 1 cup finely diced Celery
- 1 cup finely diced Tomatoes
- 4 Tbsp. minced Garlic
- Large handful Clams (approx. 15)
- 1/2 cup Water
- Parsley to garnish
- Extra Salt to taste
- Blanch the octopus, 2 mins in boiling water, before setting aside to cool.
- Reduce the blanching water to roughly a third its volume, making a thin octopus stock. Set aside.
- Cut cooled octopus into roughly 8 cm pieces (I start from the tips of the tentacles and work inwards.)
- In a large pot over a medium heat add oil, salt, and octopus pieces. Cook for 2 mins.
- Stir through bay leaves, paprika, and chorizo.
- Add wine and stock, bringing to a boil before covering and leaving to simmer for 1 hour, stirring occasionally.
- After an hour, add the finely diced onion, carrot, celery, tomatoes, and minced garlic, along with 2 cups of the thin octopus stock made from the blanching liquid.
- Bring back to the boil before covering again and leaving to simmer for 50 mins.
- Add the clams and 1/2 cup of water.
- Simmer for 10 mins.
- Remove from the heat and serve.
Serve with a starchy component such as mashed potato, rice, bread rolls, couscous, or polenta. Garnish with chopped parsley (or other herb of your choosing). Salt to taste.