Spanish Octopus
Spanish Octopus
I’ve never been to Spain, thus to what extent this is genuinely Castilian octopus, I can’t genuinely say, but afterward having enjoyed this underrated seafood inwards to a greater extent than Castilian restaurants than I tin orbit the axe remember, it has to move pretty close.
Above together with beyond the ingredients, the cooking method, or should I nation methods, couldn’t move easier. As long equally you lot braise it gently on depression heat, until only tender, together with and thus orbit it a prissy sear earlier serving, you lot should move inwards cracking shape. Which is why I’ve never understood all the crazy tips together with tricks, for achieving the perfect texture.
Some nation to trounce it on rocks earlier braising, piece others insist a few vino corks are the agency to go. If you lot convey i of these magical techniques, I’d honey to involve heed close it, peculiarly if it sounds extra nutty, but I convey to admit, I am a skeptic.
You should move able to detect frozen Castilian octopus at your finer markets, which is the entirely form I’ve e’er used, thus I can’t nation how much improve it is fresh, but i hateful solar daytime I would honey to detect out, preferably inwards Spain. Fresh or frozen, I genuinely create promise you lot orbit this a endeavor soon. Enjoy!
Ingredients for 2 portions:
- 1 pound slice Castilian octopus
- 2 tablespoons olive oil
- 1 xanthous onion
- 3 cloves garlic
- 1 large or 2 pocket-size bay leaves
- 1 1/2 teaspoon Castilian paprika
- 1 1/2 teaspoon kosher salt
- 1/2 loving cup white wine
- – Serve alongside crusty roasted potatoes
For the sauce:
- About 1/3 loving cup reserve braising liquid (boiled, strained)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly chopped Italian parsley
- salt to gustation
- cayenne to taste
