Cazuela de pulpo con almejas y langostinos (Octopus casserole with clams and prawns)

The Essentials: Ingredients List (For 4 Servings)

Recipe Summary

• Prep Time 20 minutes

• Cook Time 60-75 minutes (including octopus pre-cook)

• Servings 4 people (Main Course)

• Origin A Coruña, Galicia

• CuisineSpanish / Galician Seafood Stew

A. The Seafood Trio:

• 1 kg (approx. 2.2 lbs) Octopus, pre-cooked using the asustado technique (see Pulpo á Feira recipe for details), sliced into thick chunks.

• 500 g (1.1 lbs) Fresh Clams (Almejas).

• 12 Large Prawns or Langoustines (Langostinos).

B. The Sofrito Base:

• 1 Large (approx. 200g) White Onion, finely diced.

• 4 Cloves Garlic, finely minced.

• 1 Large Tomato (or 200g canned crushed tomatoes), grated or finely chopped.

C. The Liquids & Seasoning:

• 150 ml (2/3 cup) Dry White Wine (Galician Albariño is ideal).

• 150 ml (2/3 cup) Fish Stock (or reserved octopus cooking water, strained).

• 60 ml (1/4 cup) Extra Virgin Olive Oil.

• 1 tbsp Sweet Paprika (Pimentón de la Vera Dulce).

• 1/2 tsp Hot Smoked Paprika (Pimentón de la Vera Picante).

• A pinch of Coarse Sea Salt, to taste.

• A generous handful Fresh Parsley, chopped (for garnish).

Seafood Harmony: Mastering the Cazuela de Pulpo with Clams and Prawns from A Coruña

While A Coruña is famed for its rugged coastline and the excellence of its simple, grilled seafood, its culinary repertoire also features sophisticated, comforting dishes like the Cazuela de Pulpo con Almejas y Langostinos (Octopus Casserole with Clams and Prawns). This dish is the epitome of Galician seafood synthesis, combining the sweet tenderness of perfectly cooked octopus with the briny intensity of clams and the luxurious texture of prawns, all bound together by a simple, flavorful sauce.

The Taste of the Rías Altas

This cazuela is a tribute to the rich bounty harvested from the Rías Altas (Northern Galician Estuaries) surrounding A Coruña. Unlike the minimalist approach of Pulpo á Feira, this recipe builds depth through layers: a sofrito base, a rich reduction of white wine, and the highly seasoned broth created by the clams as they open. It transforms humble ingredients into a spectacular main course, perfect for impressing guests or enjoying a lavish weekend meal. It’s a showcase of how Galician cooks utilize the entire catch of the day in one single, memorable earthenware pot.

Process

Step-by-Step Mastery: Building the Flavor Layers

1. Octopus Pre-Cook: The octopus must be cooked until tender before starting the cazuela. Follow the "Asustado" technique (3 dips in boiling water) and simmer for 45-60 minutes until tender. Once cooled, slice the tentacles into 2 cm (approx. 1 inch) chunks.

2. Purging the Clams: Place the clams in a large bowl of cold, heavily salted water (3 tbsp of salt per liter) for at least 2 hours to purge any sand. Rinse thoroughly before cooking.

3. Prawn Prep: Peel the prawns, leaving the head and tail intact for flavor and presentation

• Phase 1: Preparation (Octopus and Clams)

• Phase 2: The Galician Sofrito

1. Start Slow: Heat the Extra Virgin Olive Oil in a wide, heavy-bottomed casserole dish or a Spanish cazuela over medium-low heat. Add the finely diced onion. Sauté slowly and patiently for 10 to 12 minutes, until the onion is completely translucent and soft. This sweet, tender base is crucial.

2. Garlic Integration: Add the minced garlic. Continue sautéing for just 2 minutes until fragrant. Be vigilant; garlic must not burn or brown.

3. The Tomato: Add the grated or finely chopped tomato and continue cooking for another 5 minutes, stirring occasionally. The tomato should break down and integrate completely with the onion and garlic to form a thick, deep-red paste.

• Phase 3: Building the Sauce

1. Paprika and Wine Reduction: Remove the cazuela from the heat. Stir in the sweet and hot paprika immediately. Stir quickly for 30 seconds to bloom the spice, then immediately pour in the dry white wine to prevent the paprika from burning.

2. Reduce: Return the cazuela to medium heat and allow the wine to simmer and reduce by half (about 4-5 minutes). The alcohol must evaporate, leaving behind a concentrated, acidic wine flavor.

3. The Broth: Pour in the fish stock (or strained octopus water). Bring the sauce to a gentle simmer.

• Phase 4: Integrating the Seafood

1. Octopus First: Add the pre-cooked octopus chunks to the simmering sauce. Stir gently to coat them completely. Allow the octopus to heat through for 5 minutes.

2. Clams and Prawns: Increase the heat slightly. Scatter the purged clams into the cazuela. Place the prawns around the octopus and clams.

3. The Final Simmer: Cover the cazuela with a lid. Allow the dish to simmer vigorously for 5 to 8 minutes. The clams will open during this time, releasing their briny liquor into the sauce, which is the final layer of flavor and seasoning.

4. Finish: Remove the lid. Discard any clams that did not open. Taste the broth and add a pinch of coarse sea salt only if needed (the clams will have added considerable salt).

• Phase 5: Serving

1. Resting: Remove the cazuela from the heat and let it rest for 5 minutes to allow the flavors to marry and the heat to settle.

2. Garnish: Garnish generously with freshly chopped parsley.

3. Presentation: Serve the Cazuela de Pulpo directly in the earthenware pot, piping hot, alongside plenty of crusty bread to soak up the luxurious, complex sauce.

Expert Tips for a Perfect Finish

• Octopus Water Reserve: The water used to boil the octopus is packed with flavor and color. Always reserve it, strain it, and use it as a substitute for (or addition to) the fish stock for maximum authenticity.

• The Earthenware Pot: Serving the dish in a traditional clay cazuela not only adds visual charm but also retains heat exceptionally well, keeping the dish warm throughout the meal.

• Clams vs. Sauce: Add the clams and prawns only at the very end. Overcooking these delicate seafoods will make them tough. The timing is precise: as soon as the clams open, the dish is ready.

• Wine Pairing: A crisp, cold, and slightly mineral Galician Albariño or a robust, aromatic Godello are the ideal companions for this rich casserole.