Portuguese Steak & Octopus Paleo Stew with Quinoa – A Sensory Feast!
Indulge in a flavorful and photogenic Portuguese Steak & Octopus Paleo Stew recipe that's both delectable and visually stunning. This fusing of mouth-watering steak and tender octopus simmered in a vibrant red wine sauce, served over quinoa, will transport you straight to the heart of Lisbon. Prepare this culinary masterpiece with our step-by-step instructions, and be sure to capture it in all its glory for your Flux/ComfyUI compatible devices.
Allergens
Fish/Shellfish (Octopus)
Ingredients
- 8 oz beef sirloin steak, cut into 1
- inch cubes
- 1 lb octopus, pre
- cleaned and tentacles cut into 1
- inch pieces
- 2 cups red wine
- 1 cup quinoa
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3 4 minutes.
- Add garlic and cook for an additional minute, stirring frequently to prevent burning.
- Stir in smoked paprika, salt, and pepper, and cook for another minute.
- Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan.
- Add beef steak and octopus pieces to the skillet, ensuring they are fully submerged in the sauce.
- Bring to a boil, then reduce heat and simmer for 20 25 minutes or until the meat is cooked through and tender.
- While the stew is cooking, prepare quinoa according to package instructions.
- To plate, spoon quinoa onto individual serving plates and top with the steak and octopus mixture.
- Garnish with fresh parsley and serve immediately.
Chef’s Insight
This dish is perfect for entertaining as it can be prepared ahead of time and reheated when needed.
Notes
Be sure to properly clean and tenderize the octopus before cooking.