There are spoon dishes that are magical, dishes that take you back to childhood and to meals at grandma's house. This Canarian ranch that I bring you today is one of them, a simple spoon dish and, although the best known is prepared with meat, I am passionate about the version with octopus. It is a typical preparation of the Canary Islands , a truly delicious humble dish.

At first no meat was added to it and this thick soup was simply made with noodles, chickpeas and potatoes; all this, of course, well seasoned. If it's already delicious like this, imagine once the meat and chorizo ​​were added, a real madness.

On the other hand, as you can imagine, these stews require patience and a lot of time, and since nowadays we are always in a hurry, I have prepared the express version for you, without complications, with which you can have it prepared in half an hour and thus not give up delicacies like my version of the Canarian octopus ranch.

Ingredients (for 6 people)

• 400 gr cooked chickpeas
• 200 gr cooked octopus (2-3 grills depending on size)*
• 500 g peeled potatoes cut into large chunks
• 150 gr thick noodles nº4
• 1 onion
• 2 cloves of garlic
• 2 grated tomatoes
• 3 sprigs of parsley
• 1 pinch of saffron threads
• 1 teaspoon paprika
• ¼ teaspoon ground cumin
• 1 cayenne (optional)
• extra virgin olive oil
• Salt
• Pepper
• 1.5 liters of water approximately

Evolution Le Creuset round cocotte, Revol porcelain round plates and Emile Henry ceramic mortar

Elaboration:

1. In our Ingenio manual mincer, chop 1 clove of garlic and the peeled onion cut into 8 halves. Poach it in the Le Creuset cocotte with 3 tablespoons of extra virgin olive oil.
2. Once poached, add the grated tomatoes, cook until the tomato water has evaporated, add the teaspoon of paprika, the saffron threads, the cumin and the cayenne pepper, stir and add the potatoes cut into chunks. Cover with water and cook for 10 minutes.
3. Cut the octopus grills with the help of scissors into not very thick slices. We booked. – *If the octopus is bought vacuum-packed, it is important to keep the gelatin with which it comes in the preserve and if it is stewed at home, a small cup of cooking broth, we will use both things to flavor the stew-.
4. In a mortar, I use the ceramic one from Emile Henry , we mash the leaves of the sprigs of parsley together with another garlic and a pinch of salt until we get a paste. We booked.
5. Once the 10 minutes of cooking have passed, we add the chickpeas, the octopus, the noodles, the octopus broth or jelly and the mashed we have made to the stew. If necessary, add more water. Cook until the noodles are done, about 20 minutes.
6. Season with salt and pepper and let sit for a few minutes.
7. We serve hot.

Round cocotte Evolution Le Creuset

The original ranch recipe is prepared with meat, but with octopus it is a true delicacy. Do not stop preparing it and adapt it to your tastes, remember that in the end the base of this stew is potatoes, noodles and chickpeas.

Take advantage of those family meal days when what you most want is a comforting spoon dish, and if you dare to prepare the slow version you will have to soak the chickpeas the night before, cook the octopus separately and adapt the cooking times. cooking. Although if you want I can prepare the meat version in a long time and making chup chup.

To enjoy!

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