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Octopus 'a feira', sochangre, chopped garlic, 'salpicón'



Hvor i Spanien er det typisk?

Selvstyrende region:
Galicia

Galicia


Tilberedning

Ingredients

Ingredients for 4 people: 1 octopus of about 2kg 1 onion 2dl of olive oil 2l of water 1 spoonful of sweet paprika 1 spoonful of hot paprika coarse salt

Preparation

Clean the octopus, remove the ink sac, the beak it has between the tentacles and empty the head. Beat it with a mallet and wash it in plenty of water. Put the octopus into a tall pan with boiling water and the onion, then take it out, with the help of a skewer, three times, just to scald it. Put it back in and continue cooking until it is tender. The time depends on the quality of the octopus. Take it out of the water with the skewer carefully so the skin does not disintegrate. Dry and cut the octopus with scissors into 2 or 3 centimetre pieces. Put the hot octopus on to wooden plates. Season with salt and sprinkle with the two kinds of paprika and the olive oil.

Presentation

Flere oplysninger

Oplysninger om opskrift

Kategori:
First course

Tilberedningstid:
30-60 minutes

Pris:
Low

Sæson:
All year




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