Spanish seafood tapas are extremely popular in the
summer months and with octopus being fairly cheap it is a firm and delicious
favourite which is easily cooked. A whole octopus may seem like a challenge but
usually the octopus or ‘pulpo’ is ready cooked making it very easy to work
with. For this simple tapas recipe you will need half a medium octopus and a
tagine - the magic cooking pot which
retains flavours and is suitable for a multitude of cooking tasks. Terracotta
tagines are also suitable for the barbeque or grill which is how this recipe
has been cooked. Great flavours, easy cooking!
You will need: (5 –
6 tapas servings)
Half a cooked octopus
1 Courgette
10 Garlic cloves
500ml Olive oil
Equipment: 24cm
Tagine
Method:
1.
Prepare the octopus by removing the beak
and chopping into bite sized pieces (leave the thin ends of the tentacles quite
long for presentation. You can also simmer the octopus for 30 minutes to make
it more tender even of pre cooked.
2.
Peel and dice the garlic cloves.
3.
Add a splash of olive oil to the tagine and
fry off the garlic before adding the rest of the olive oil
4.
Slice the courgette and add to the oil with
the octopus.
5.
Cook over the grill for 10 – 12 minutes
giving a quick stir half way through.
6.
Serve in tapas bowls or cazuelas with
cocktail sticks for perfect seafood tapas.
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