OCTOPUS FAIRGROUND-STYLE (PULPO À LA FERIA)
RICK STEIN
tags:octopus, Josh Emett, Rick Stein
Serves
4Preparation
15 minCook
1 hrIngredients
1 octopus, (about 750g) | |
1 onion, peeled | |
4 bay leaves | |
salt | |
½ teaspoon pimento picante (smoked hot Spanish paprika) | |
3 tablespoons good olive oil, plus 1 teaspoon | |
½-1 teaspoon sea salt flakes |
JOSH’S NOTES
KEY ELEMENT: Cook the pulpo perfectly; test it as you go.
TIP: Be very gentle when trimming the octopus; the pulpo could also be finished on a barbecue if you like.
Instructions
1. | Clean the octopus by rinsing thoroughly for about 5 minutes. |
2. | Bring a large pan of water to the boil along with the onion, bay leaves and salt at the ratio of 1 teaspoon per 750ml. |
3. | Add the octopus and simmer for at least 45 minutes. Test, then cook for a further 15 to 20 minutes if it is still a little tough. |
4. | Lift the octopus out of the pan and drain away all the excess water. |
5. | Put it on a board, cut off the tentacles and slice each one on the diagonal into pieces about ¼ in (5mm) thick. Cut the body into similar-sized pieces. Sprinkle with the pimento picante. |
6. | Warm the olive oil in a small pan and drizzle it over the octopus, then sprinkle with the sea salt and serve. |
Edited extract reproduced with permission from The Recipe, Josh Emett
with photography by Kieran E. Scott, published by Upstart Press, $49.99.
Cover copyright © Josh Emett
Design copyright © Blackwell and Ruth Ltd, 2019
Leave a Reply