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February 16 2011
DERBY DAY
Reposted by
mirzka
January 06 2011
Reposted from
Moppelkotze
August 13 2010
Reposted from
kermit
July 16 2010
Reposted from
randomposition via
towo
July 08 2010
Aus gegebenem Anlaß hier das Rezept für geschmorten Oktopus spanischer Art in Paprikasauce.

Spanish braised octopus with paprika
Holly A. HeyserThis is a very simple recipe once you have prepped your octopus for finishing -- instructions are linked below. Basically you braise the octopus in its own juices, then cut it into pieces and dress it with a paprika-garlic sauce when it is still warm. This is a variant of a Spanish recipe known as "a la gallega." Any size octopus will work with this recipe, which serves 4 as a starter or tapas.
Prep Time: 3 hours, 30 minutes
Total Time: 3 hours, 30 minutes
Ingredients:
- 1-2 pounds octopus
- 1/2 t. salt
- 1 t. black pepper
- 3 chopped garlic cloves
- 1 T. sweet paprika
- 1/2 cup olive oil
- 2-3 lemons
Preparation:
Braise your octopus as directed in the instructions below.
Meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Serve warm or at room temperature with slices of lemon.
July 05 2010
July 02 2010
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