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Clay Tajine Sealed with Flour and Water Photo by: Lord-Williams |
OCTOPUS ADAPTED FROM NOLA’S RECIPE lxvi-3 PULPO
Ingredients
1 octopus 12-16 oz.
1 tbsp olive oil
1 onion quartered
1 leek, cut into chunks
2 bay leaves
2 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
2 tsp black peppercorns
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Today's Estufador Photo by: Lord-Williams |
Octopus is a very tough fish and for this reason, it should be whipped and beaten a lot.
Wash it well, removing the innards from the head sack and
rinse well[1].
Cook the octopus whole or separate the head from the tentacles.
Put all the ingredients, except the octopus in a pressure
cooker or large stock pot and fill it 2/3 full of water. Do not add salt
because this fish contains such a high level of salt. The broth will turn a brick
red color. Tightly close the top[2]
and bring to a brisk boil for 5 minutes in order to create vegetable stock to
give more aroma to the octopus.
Remove from heat and add the octopus. Bring to a brisk boil
again and boil rapidly for 15 minutes after the water starts to boil if using a
pressure cooker. If using a pot cook 30 minutes. Check with the point of a
paring knife to see if it is tender. When the knife enters with easy it is
done. Do not cook any more or the octopus will become tough again and will
begin to dry out.
SWEET AND SOUR PARSLEY SAUCE ADAPTED
FROM NOLA’S RECIPE l-3
PEREJIL
1 c parsley
leaves
1 slice of toast
½ vinegar
¼ tsp ground
white pepper
½ honey
Preparation
Remove leaves
from stems and wash the leaves well. Put them in a food processor, cover with
water and chop them. Strain off the water and put the leaves in the food
processor again. Add crustless bread soaked in white vinegar and grind.
Put this
mixture in a pot. Put the honey in a separate pot and heat it until it has
melted. Pour it into the pot with the parsley and slow heat,. Mix well,
stirring in one direction until the honey is incorporated into the sauce. If
too thick add a little water and vinegar. When the mixture turns ruddy and red.
Taste for flavor. It should taste of a little sweet and sour, pepper and
parsley.
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