05/06/2026
Meet your new favorite comfort dish, with a Spanish twist 😉
✨ Ready to surprise your taste buds?
Chickpea and Octopus Stew 🐙🍲
Ingredients:
▪️ 400 g chickpeas
▪️ 300 g cooked octopus
▪️ 200 g red onion, finely diced
▪️ 100 g red bell pepper, finely diced
▪️ 100 g leek, finely diced
▪️ 2 cloves garlic, sliced
▪️ Water or octopus cooking broth
▪️ Extra virgin olive oil
▪️ 75 ml of amontillado sherry
▪️ 1 tsp of sweet or hot paprika
▪️ 2 tsp of choricero pepper pulp
▪️ 1 tsp of dried wakame seaweed
▪️ Assorted pepper grinder
▪️ Salt
Preparation:
Soak the chickpeas in warm salted water the night before or at least 12 hours in advance.
Heat a splash of extra virgin olive oil in your Magefesa pressure cooker; once hot, add the garlic, onion, leek, and red bell pepper.
Season with salt and pepper and sauté over medium heat for 10 to 12 minutes.
Add the choricero pepper flesh, paprika, and wakame seaweed, then pour in the amontillado wine. Let it cook for a few seconds to evaporate the alcohol.
Pour in the water or broth, bring to a boil, and add the chickpeas. Close the pressure cooker.
With the heat set to high, wait until the pressure valve or safety valve begins to release steam.
At that point, reduce the heat to medium-low, and start timing the recipe according to the model of pressure cooker used.
Once the specified time has elapsed, remove the pot from the heat and let it rest until the pressure gauge drops and the pressure is released.
Add the chopped octopus and simmer everything together for about 5 or 6 minutes over low heat. Let it rest for about 20 minutes before serving.
Cooking times:
Pressure cookers operating at 55–60 kPa.
Alustar, Chef, Easyclick, Practika Plus models: 34–38 minutes
Pressure cookers operating at 80 kPa.
Avant, Favorit, Nova, Prisma models 30–34 minutes
Pressure cookers operating at 90–100 kPa.
Activa 2, Balance, Easyclick, Practika Plus, models: 26–30 minutes
