Octopus stew with verdina beans and pig's trotters
Ingredients (Serves 6)
- 600 g verdina beans
- 600 g TERRANOVA cooked octopus
- 3 pig's trotters, split lengthwise
- 1 mocha spoon (small teaspoon) SWEET pimentón de La Vera (smoked paprika)
- Black pepper
- 50 ml Hojiblanca extra virgin olive oil
- 1 bay leaf
- 2 leeks
- 2 carrots
- 3 cloves garlic, minced
- 100 ml tomato sauce (sofrito-style)
Preparation
Soak the verdina beans in plenty of water for 12 hours.
Then, place them in a pot to cook with one carrot, one leek, salt, peppercorns, and bay leaf until tender.
In another pot, cook the pig's trotters with the remaining vegetables, peppercorns, bay leaf, and salt. Once thoroughly cooked, remove, debone, and cut into pieces, setting aside both the meat and the resulting broth.
In a pan, heat the olive oil and add the minced garlic. Once golden, add the pimentón de La Vera followed by the tomato sauce (tomate frito). Sauté for one minute, then add 500 ml of the pig's trotter cooking broth and simmer for 10 minutes.
Take another 250 ml of the verdina bean cooking broth and blend the carrots and leek into it, then strain thoroughly to remove any fibers.
Next, combine both broths and simmer the verdina beans with the cooked, thinly sliced octopus tentacles and the pig's trotters for ten minutes. Adjust seasoning with salt and pepper, and serve.