fishingtrio.blogg.se - Octopus in spanish

#OCTOPUS IN SPANISH FULL#
#OCTOPUS IN SPANISH FREE#

Finally, drizzle the potatoes and pulpo very generously with high quality extra virgin olive oil and serve at room temp or slightly warm.

Then sprinkle the potatoes and pulpo generously with smoked Spanish paprika (pimenton). Taste the pulpo for salt and only sprinkle with salt if needed.

Then cut the pulpo into as even as possible bite-size pieces and arrange on top of the potatoes. Arrange the potatoes on a wooden or other plate.

Remove the cooked potatoes from the water and slice into thick slices.

Remove the pulpo from the water first and set aside to cool.

The pulpo should be quite tender, so test with a sharp skewer or something similar and take the pulpo out of the water if it begins to get a bit tough.

Cook at a rapid boil until the potatoes are done, about 20 - 30 minutes. As soon as the pulpo is in the water, add the peeled potatoes. Then submerge the pulpo into the boiling water. Repeat this until you've dipped and lifted the pulpo out 3 times. Holding the pulpo by the head, dip the tentacles into the water, hold for a couple of seconds and pull it up out of the water.

#OCTOPUS IN SPANISH FULL#

When the water is at a full boil, you're going to "scare" the pulpo.

While the water is coming to a boil, peel the potatoes (leave them whole).

Add sliced onion and bay leaf (this is optional, some cooks do it, some don't). Be sure there's enough room for the octopus to be fully submerged in water.

Freezing is important to the final texture of the dish. If not, be sure and clean it well, and freeze it for at least a day or two before cooking. It’s really really tasty, and your more adventurous friends will thank you for introducing them to a new treat. If you happen to have access to frozen Pulpo (yes, believe it or not, freezing makes them better for cooking), you may want to give this Northern Spanish recipe a try. I have to find octopus that’s big enough for this particular cooking method. Actually it wasn’t that bad, and it was just good enough to start me on another mission. How’d it come out, you ask? Well, let’s just say we’re all very happy that there were plenty of other tapas to share. Our little dinner get-together soon turned into a Pulpo Party and then we were 8, all fascinated watching Juan “scare” the octopus by dunking (only the tentacles!) into boiling water before submerging it to finish cooking. So without consulting the other half of the company, I shot back “YEAH! I’ll make something else for Al to eat!” A few years ago you couldn’t chase me fast enough to get me to even taste it. “Juan is dying to try his hand at Pulpo Gallega.

#OCTOPUS IN SPANISH FREE#

“You guys free on New Year’s by any chance?” The sad reality is that we were having a serious debate about whether to go to a standing party where we barely know the people, or passing a fun-filled night re-watching Guardians of the Galaxy. Two days before New Year’s Eve our friend Salli called. Lamb (you eat baby animals?), blood sausage (ewwww…), live urchins (are you kidding me?), and octopus!Īnd here’s how things have changed.

The menus in tapas bars and restaurants were filled with “exotic” food I never dreamed that people actually ate. Once I discovered there was more to food than my Granny’s amazing fried potatoes, I thought I was pretty food savvy. Our town was so small that I didn’t eat in a restaurant until I was around 12 years old. The most exotic thing I ate growing up was Patio Frozen Enchiladas. As you can imagine, my culinary base was built on biscuits, gravy, and steak. I grew up in a Texas town of about 3,000 people.