Baby Octopus in Tomato Sauce

pada tanggal

Wait :

This Spanish inspired octopus stew consists of infant octopus, tomatoes, garlic, paprika and potatoes. whilst doing my weekly sweep of the complete ingredients seafood case, my eyes wandered throughout a tray of glistening octopus that appeared love it had come directly off the boat. I’d by no means visible clean octopus in these components, so I checked the label, and certain enough, it changed into “previously frozen”. It did look correct although, and at much less than five greenbacks a pound, I figured I had nothing to lose.

https://norecipes.com/baby-octopus-in-tomato-sauce-recipe/

I’ve by no means cooked octopus before, so I figured it turned into well worth searching up in my food Bible (a.k.a. On meals and Cooking). due to the fact octopus meat is normally muscle and connective tissue, it starts out chewy while lightly cooked, turns hard while fairly cooked, and is going on to grow to be gentle went cooked for a long time. in addition research also found out that frozen octopus tenderizes a whole lot quicker than clean octopus.

www.easyratatouille.blogspot.com

Ingredients

  • 1 pound baby octopus (cleaned and drained) 
  • 2 tablespoons olive oil 
  • 1 small rib celery (diced) 
  • 1 small onion (diced)
  • 4 cloves garlic (minced) 2 tomatoes (chopped) 
  • 1/3 cup roasted piquillo peppers (chopped)
  •  1 tablespoon sweet paprika
  •  1 bay leaf 
  • 1/2 teaspoon salt ground black pepper (to taste) 10 ounces new potatoes (cut into wedges)

Steps

  1. Heat a frying pan over medium-high heat until hot then add 1 tablespoon of oil. Add the octopus and fry undisturbed until it's browned on one side. Flip the octopus over and brown on the second side. Transfer the octopus to a plate then add the remaining tablespoon of oil.
  2. Add the celery, onions and garlic and fry until translucent and just starting to brown around the edges. The caramelization will add a lot of flavor to our sauce but they'll still be firm enough that they'll add texture to the dish. Add the octopus back in with the tomatoes, roasted peppers, paprika, bay leaf, salt and pepper, then let the mixture come to a boil while stirring it all together.
  3. Turn down the heat to medium-low, partially cover with a lid, and simmer for 15 minutes. Add the potatoes and stir to combine. Partially cover and simmer for about 30 minutes, stirring periodically, until the potatoes and octopus are tender and the sauce is nice and thick.

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