Octopus recipes are a firm
favourite in Spanish tapas cooking, octopus is inexpensive, tastes great and is
extremely versatile. Octopus dishes are popular in Galicia as well as in
Andalucia, both of which boast rich coast lines and are proud of their seafood
dishes, recipes and fresh hand caught capture. Octopus needs to be fresh so for
this recipe we recommend visiting your local quay and buying the very best
available.
You will need:
1kg Fresh octopus
4 Garlic cloves, crushed
1 Large onion, diced
½ Lemon, squeezed
150ml White wine
Olive oil
Broadleaf parsley, chopped
Method:
1. Cook the whole octopus in hot water and lemon juice
for 50 minutes (do not boil)
2. Remove from the pot and let cool then chop up the
octopus into 2” segments.
3. Heat a generous splash of olive oil in a cazuela and heat.
4. Add the octopus to the cazuela with the garlic, wine and
onion and cook until the wine begins to evaporate.
5. Sprinkle with fresh parsley and serve with fresh bread
so mop up the infused olive oil.
No comments:
Post a Comment