You can use this broth to give more intensity and flavor to seafood recipes such as paellas or risottos.
Chop 1 onion into eighths
Chop 1 leek into large pieces
Chop 1 stalk of celery into large pieces
Chop 1 carrot into large pieces
Cut 1 head of garlic in half crosswise
Cut 1 red chili in half
Chop 1 piece of ginger into large pieces
Add 2 tbsp of extra virgin olive oil to a stock pot
Add the vegetables to the pot on high heat. Let them roast until they get some color. Stir occasionally
Add 2½ l of water, 3 sprigs of thyme, 6 bay leaves, and 3 sprigs of parsley. Simmer for about 30m to reduce by ¼
Add 400 ml of red wine into the vegetable broth
Add a 1.8 kg octopus into the boiling broth. Simmer for 40m until tender. The octopus is ready to use
Strain the broth. The octopus broth is ready
You can use to bring more flavor to a paella or a risotto.
Yield 1 l