Serve the fried octopus over the potatoes and onion in a serving dish.You can fry the whole tentacles or cut them into large chunks. The fried octopus should be golden and crispy on the outside and tender and juicy on the inside. Take the octopus out of the package and fry in a frying pan with hot olive oil (at about 340☏).Slice them in half to fry them in a fryer or frying pan over high heat until golden. When the potatoes are done, drain well and let cool.Simply julienne the onion and sauté it in EVOO over low heat for 10 minutes. You can cover the fries with sautéed onion.Next, prepare the vinaigrette by combining a splash of extra virgin olive oil, the juice of ½ a lemon, a dash of fresh parsley, a chopped hot pepper, and salt. They should be tender, but still intact as you’ll need to fry them. Once it is boiling, drop in the whole potatoes with the skin on. Next, bring a pot of water to boil with a bay leaf and salt. If using refrigerated octopus, simply take it out of the fridge before you start cooking. Submerge the unopened package in room temperature water for 30 minutes. Once cool, remove the skin by rubbing it with a paper.
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