Spicy Brudet with Octopus, Chorizo sausage and Pancetta
Very, very nice !!! The perfect combination, although I'm sure squid instead of hotonica would be a great substitute. Chorizo is a Spanish spicy sausage, if you are not able to get it, I think Slavonian kulen sausage would be a great replacement. Italian bacon has a special taste, different from our Dalmatian.
Preparation steps
- Cook the octopus legs separately beforehand. Cut the bacon into slightly larger cubes. Finely chop the onion, cut the chorizo sausage into slightly thicker slices.
- Fry the bacon briefly in a little olive oil, then add the onion and chorizo.
- Cut the octopus legs into thinner pieces. And add them to slow down a bit.
- Add spices, sea salt, pepper, smoked red pepper and bay leaf. Add and squeeze the garlic. Water everything with an average. Then add the peeled tomatoes and a teaspoon of sugar. Rinse the can of peeled tomatoes with a little water or broth and pour into the broth. Chop the tomatoes with a food processor. Cover and let it simmer at a low temperature for about 20 minutes. Stir occasionally.
- In the end you can thicken the broth with a little density.
- Serve warm with cooked rice. Good apetite :)