Chilean Hominy Wheat Stew with Octopus, Roasted Bell Pepper and Garlic Cream

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the red bell peppers on a tray, coat them with 1 tablespoon olive oil, add a pinch of salt, and roast for 20 to 25 minutes until browned and lightly charred on the edges. Remove and set aside.

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   2. While the peppers roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, 4 chopped garlic cloves, and potato. Cook for 8 minutes, stirring, until the onion is translucent and the potato starts to soften.

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   3. Add the merken, ground cumin, half of the salt, and black pepper. Stir for 30 seconds so the spices release their aroma.

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   4. Pour in the white wine and cook for 2 minutes to reduce slightly. Add the hot vegetable broth and cook over medium-low heat for 12 minutes, until the potato is tender.

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   5. Add the cooked hominy wheat and the roasted bell pepper strips. Cook 8 minutes more, stirring occasionally, so the stew thickens slightly and the flavors come together.

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   6. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the cooked octopus for 3 to 4 minutes, moving it only enough to color the edges without toughening it. Season with a pinch of salt.

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   7. In a small skillet or saucepan, melt the butter over low heat. Add the whole garlic clove and cook for 1 minute to infuse. Add the cream and cook gently for 2 minutes without boiling. Remove the garlic clove, add the fresh cheese, and stir until creamy.

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   8. Pour the garlic cheese cream into the stew pot, mix gently, and cook for 2 minutes over low heat. Adjust with the remaining salt if needed.

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   9. Add the seared octopus, chopped fresh parsley, and lemon juice. Stir only once and turn off the heat to keep the octopus tender.

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    10. Serve the stew very hot in deep bowls, topped with a little more parsley and, if desired, an extra pinch of merken.