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Octopuss (Spain)

PULPO (OCTOPUSS) by Javier
Total Time: 1 hour, 15 minutes
Ingredients:
• 1.5 lbs octopus
• 4 large potatoes
• Spanish extra virgin olive oil to drizzle
• Sweet Spanish paprika
• garlic
• salt
 
Preparation:
1. Fill a large soup pot with water, enough to submerge the octopus.
2. Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
3. Bring the water back to a boil and place the octopus in the water.
4. This time we will leave it in there.
5. Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
6. 9 Remove from water, and slice diagonally into rounds (ovals really).
7. Cook the potatos in the same water.
8. Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
9. Sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
 
 
 
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