Try this Pulpo a la Feria (Fairground Octopus) recipe, or contribute your own.
Suggest a better description1 You need to start preparing this dish well in advance. Seal the octopus in a plastic bag and leave it in the freezer for two weeks to help tenderize it. 2 Refridgerate the day before you want to cook it to allow it to thaw gently for 24 hours. The next day turn inside out and pull away the entrails and bone-like strips sticking to the sides. 3 Find the stomach sac, about the size and shape of an avocado stone, and cut away. Wash the octopus inside and out and turn right side out again. Press the beak and surround from the centre of the tentacles, cut out and discard. 4 Simmer the octopus for at least an hour in plenty of water to which youve added the onion and bay leaves. Test after half an hour and cook for 30 minutes if its still tough. Dont cook for any longer than that, as it loses its fresh taste with long cooking. 5 Lift the octopus out of the pan and drain away the excess water. Put on a board, cut off the tentacles and thinly slice each one on the diagonal. 6 Cut the body into similar-sized pieces, place onto four small pine boards or one large warmed serving plate and sprinkle with paprika and cayenne. 7 Heat the olive oil in a small pan until it is sizzling. Drizzle it over the octopus and finally sprinkle with sea salt. Serve with plenty of crusty fresh bread. Recipe by: Rick Stein
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 4 servings | ||
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Calories: 2 | ||
Calories from Fat: 1 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 18.5mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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