Starers ( Octopus)

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Hello everyone, here I am on January 1, 2017 to participate in one more challenge =) in which theme were entries in the group Day One … In the Kitchen! These were made for a snack during the holidays between Christmas and New Year because they were 2 weeks at home lol eating and drinking =) Very simple because these days people want and rest and enjoy all time with family at the foot of the fireplace or sofa =)
I hope you enjoy!

Octopus salad
Ingredients:

1 large octopus (mine had almost 3kg given for 2 times)
2 onions
1 bunch of fresh parsley
Olive oil q.s.
Vinegar q.s.
Fine salt q.s.

Cook the whole octopus in a pressure cooker, with 1 onion cut into large pieces.
When it starts to boil, let it cook for 20 minutes.
After being cooked, it is allowed to cool and then cut into pieces.
Reserve yourself.
Meanwhile, put a generous amount of olive oil in a container, a little vinegar, a pinch of fine salt, the sprig of parsley (chopped), the other onion (cut into small pieces) Mix it all very well.
Finally, this preparation is added to the cooked octopus and mixed well.

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Octopus in the oven

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Hi today i bring to blog traditional recipe from Portugal. Everyone likes it lol in our home and always give us good memories. I like to keep tradition no matter how many Km aim far because you will never forget your roots, where you came from and where i spend most of my childhood .I hope you like it!

1 octopus of about 1.5 KG (mine had 2.7 kg)
800g small potatoes to bake
2 onions
4 sprigs of parsley
3 cloves garlic
15 cl of olive oil
15 cl of olive oil (for green sauce)
salt
chili
3ltros of water
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Wash the octopus with cold water and place in a pan of water bring to heat at least with an onion.
My 2.7Kg octopus was the point in about 45 minutes, so onion is cooked octopus usually also this.
Wash the potatoes and place in the oven covered with enough salt at 200 ° C about 45 minutes.
When the potatoes are cooked, remove and clean the salt and to punch in each potato, if they click to give the batter are on the spot.
Mince the onion, parsley and olive oil.Reserve.
A clay baking dish place the well drained octopus, punch each potato and sprinkle it with olive oil and garlic rolled.
Bake for 10 minutes at 200ºC.

Remove and serve immediately.

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Octopus Rice

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Hello , today i bring this simple recipe , simple, delicious and always a repeat.

Ingredients:

1200g octopus
1 chopped onion
2 cloves minced garlic
2 bay leaves
1dl oil
400g of rice
1 bunch coriander
2 peeled tomatoes
1 glass of white wine
qs salt
qs pepper

Preparation:

A light octopus pot to bake without water and low heat between 50 minutes to 1 hour.
The octopus will bake on the water itself that will drop.
Once cooked cut into pieces.

In a pan make the sauté with olive oil, onion, garlic and bay leaves.
Let it cook a bit and add the tomatoes cut into small cubes.
Sauté everything.

Add the rice and fry a little.
Add the wine, the water boiling the octopus and approximately 0.5L of water.
Season with salt and pepper.
Bake 15 minutes.

Add the octopus.
Bring to a boil and add the chopped coriander.
Tape, clear the heat and let it be just two minutes before serving.

 

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Paella (my own recipe )

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Hello , for next recipe , a good way to say adeus =) spanish too the summer and welcome autumn is here , we love this recipe in home . Its good one for family because the bigger you do , taste even better.Types of paella include Valencian paella (Spanish: paella valenciana), vegetarian/vegan paella (Spanish: paella de verduras), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well.Spanish food historian Lourdes March notes that the dish symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the paellera.

Ingredients :

500 gr of squid cleaned and sliced
1 medium cooked octopus and cut into slices
500 g of cleaned medium shrimp
8 King prawns shelled
6 mussels without shells
1 chopped medium onion into small pieces
3 cloves garlic, minced
Extra virgin olive oil
3 tomatoes peeled and chopped seeds
1 chopped red bell pepper
1 tablespoon (soup) of turmeric powder
1 tablespoon (soup) of saffron wool
Parsley
Fish stock

Salt

Heat the olive oil in a paella (the pan is the same as the name of the dish), add the onion and wait wither and then the garlic.

Add the rice, let it fry in a little olive oil and add the fish broth with saffron powder and wool safrron.

When the rice is already getting the point, add to it chopped tomatoes, prawns then the squid, octopus and finally the mussels, remembering the cooking time of each ( you need boil all octopus, squid before ), so they do not run the risk of being gnats .

Once the rice is getting soft, add the parsley, cover with foil and let stand for five or ten minutes before serving.

It was a delight, and I hope you like it, good appetite !!

Octopus a lagareiro

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Octopus Lagareiro is a typical culinary dish of Portugal. As the name implies, it is made with octopus. This is baked and then grilled. It is served warm drizzled with olive oil, which should have been browned garlic and small pieces of onion. As a follow up, the baked potatoes are used.

The expression lagareiro designates an individual who works in a mill in the production of olive oil. It is used in this context because of the abundant amount of oil that is used to water the octopus.

portugal 1-2

Ingredients:

1 Octopus (was 2,780)
1 onion
small potatoes
salt
green peppers
Garlic Cloves
olive oil

Start by arranging the octopus, wash it well in hot running water and cutting it into pieces of two tentacles each. Then place it in a pan, along with a peeled onion, cut roughly in half moons, a little salt and a generous wire oil. Tapo and let cook slowly.
Once cooked, let cool slightly.
However, eight smash garlic cloves into the bottom of a baking sheet and gully them with olive oil, to cover the entire background. Disposal over the octopus pieces, properly drained of water and cook the onion, and sprinkle them with the remaining crushed garlic cloves. Rego plenty of olive oil and go to the oven to brown.
As for the potatoes, wash them thoroughly and place them in a baking dish. Sprinkles them liberally with salt (do not worry they are not salty) and take them to the oven on high heat, about an hour. You may want to move them halfway through cooking. In the end, cut up one by one onto a cutting board and gives to him a punch. It serves up simple, and each dish put oil or octopus sauce on top, according to taste. Accompany with a salad.
I suggest you put the potatoes in the oven before the octopus, since, being raw, take longer to cook.

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