Chilean Hominy Wheat Stew with Octopus, Roasted Squash, and Parsley Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the kabocha squash with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the ground cumin. Spread on a tray and roast for 25 minutes, until tender and browned at the edges.

2. 2

   While the squash roasts, make the pebre: in a bowl combine the fresh parsley, green chili, red onion, lime juice, lime zest, 1 tablespoon olive oil, and a pinch of salt. Set aside so the flavors meld.

3. 3

   Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the white onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

4. 4

   Add the chopped tomato, sweet paprika, merken, and dried oregano. Cook for 3 minutes, stirring, until fragrant and slightly thickened.

5. 5

   Pour in the white wine and scrape the bottom of the pot. Cook for 2 minutes to let part of the alcohol evaporate. Then add the hot vegetable broth and bring to a gentle boil.

6. 6

   Add the cooked mote wheat, reduce the heat, and cook for 12 minutes, stirring occasionally, until the stew is creamy but still loose. Season with part of the salt and black pepper.

7. 7

   In a large skillet over medium-high heat, add the remaining olive oil. Pat the cooked octopus dry with paper towels and sauté for 3 to 4 minutes until lightly browned on the edges. Season with the remaining salt and a pinch of black pepper.

8. 8

   Add the roasted squash and half of the sautéed octopus to the pot. Cook 3 minutes more to blend the flavors without breaking up the squash too much.

9. 9

   Serve the stew piping hot and finish each portion with the remaining octopus on top and a generous spoonful of parsley pebre.

10. 10

    For a thicker texture, cook 2 additional minutes; if you prefer it brothier, add a bit more hot vegetable broth before serving.