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February 16 2011

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DERBY DAY
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Reposted bywhenthesungoesdownbesbex
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Reposted bymirzka mirzka

January 06 2011

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Reposted fromMoppelkotze Moppelkotze

August 13 2010

nuffsaid
10:57
Reposted fromkermit kermit
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July 16 2010

nuffsaid
15:23
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Paul orakelt mal wieder...

Reposted bytowoJaBB

July 08 2010

nuffsaid
07:06

Aus gegebenem Anlaß hier das Rezept für geschmorten Oktopus spanischer Art in Paprikasauce.

Spanish braised octopus with paprika

Spanish braised octopus with paprika

Holly A. Heyser
This 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.

nuffsaid
07:04

July 05 2010

nuffsaid
07:17

July 02 2010

nuffsaid
14:03
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Reposted bySpiritusMovensbng123
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