2. GALICIAN
OCTOPUS
Steps to follow:
1.It is very important to soften the octopus before cooking it. I have seen how they did it
by beating him against the stone on the Isle of Ons. Fortunately, if we freeze it, the
result is practically the same. It helps the meat to be more tender. So all we have to do
is freeze it if we buy it fresh or if we buy it directly frozen.
2. We take the octopus one day before the freezer and we pass it to the refrigerator to
thaw it. It is important to do it in a large saucepan or bowl because it will release a large
amount of liquid and may overflow.
3.At the time of cooking we had a little cold water to remove possible impurities. We
put a pot (the largest we have) to fire with water, we do not add salt because the
octopus is salted at the end, in the presentation.
4.When it breaks to boil add the octopus, we take it by the head and "we scared" it, this
technique consists of putting and removing the octopus 3 times from the casserole to
get the octopus to stay stiff and the skin does not fall during the cooking
5.Cook the octopus for about 35-40 over medium heat depending on the size (it is
normal to cook an octopus of 1.8 kg - 2 kg, with 30-35 is sufficient). In this case, it was
an octopus weighing 3 kilos, with which we had to cook it since it started to boil about
40 minutes.
6.You have to prick it from time to time to see how hard it is. The first time you cook it
will cost you to get the point but then it will come out of pearls.
Ingredients:
-1 octopus of 2 ti 3 Kg
-1 Kg of Galician potatoes
-Salt
-Sweet or spicy paprika
-Extra virgin olive oil
-Walter
3. CALÇOTS 1
We have calculated an average of 25 calçots per person, but this amount may vary depending on hunger
and love for the calçots of each diner. We recommend you do this preparation in a large place and with a
nearby water intake, because as you can see, the calçots are bought full of dirt.
Baked Calçots Recipe - Step 1
2
The first step to wash them and prepare them to roast them in the oven is to eliminate the first layer of
onion skin, which is full of dirt. All you have to do is pull the layer and tear it off.
Baked Calçots Recipe - Step 2
3
Then, cut the root and ends of each calçot, eliminating only the fine wires and the most burned part of the
tips. Do not excessively cut the base of the stem to avoid undoing when cooking. You can help with kitchen
scissors or a knife.
Baked Calçots Recipe - Step 3
4
Clean all calçots with plenty of water to remove any dirt.
Baked Calçots Recipe - Step 4
5
Next, line a baking tray with silver foil and place the calçots vertically, side by side. Then give them an oil
bath, a thin stream of oil on top, and take them to the oven at 200º.
Baked Calçots Recipe - Step 5
6
You will see how the calçots go brown and they release their juices. Open the oven and with the help of a
kitchen tongs, tighten them and when you feel they are softer, turn them over. Not everyone can turn at the
same time, it will depend on how thin or thick they are. Add a little more oil if necessary.
Baked Calçots Recipe - Step 6
7
When you feel them soft, they will be ready. Remove the calçots from the oven and place in an orderly tray.
Cook all the calçots that you have.
Baked Calçots Recipe - Step 7
8
To eat them you only have to peel the first layer of the onion, the one that has been browned in the oven
and dip the tender center of the calçot in romesco sauce and good profit. The baked kiln calçots
WE NEED:
- Calçots deValls
- Romesco Sauce
-Wire
-Pliers/Tufts
-Vine shoot
-Newspaper paper
OPTIONAL ITEMS
-Wine
-Bread
-Gloves
4. Potatoe’s omelette
If the potatoes are dirty, pass them through water. Peel them, cut
them in half lengthwise and then cut each piece into thin 1/2 cm
half moons.
Put everything in the pan, season to your liking and fry over low
heat for 25-30 minutes.
Remove the frit and drain it. Pass the oil to a container and reserve
it. Clean the pan with absorbent kitchen paper.
Shell the eggs, place them in a large bowl and beat them. Salad
them to your liking, add the fritada de patatas, and mix well
Put the pan back on the fire, add a splash of the reserved oil and
add the mixture. Remove a little with a wooden spoon and wait
(20 seconds) to start curdling
.Separate the edges, cover the pan with a plate of larger diameter
than the pan and turn it over. Press it again so that it sets on the
other side.
TIPS
When you pass the oil from the fry to a container, put inside a
metal covered so that it absorbs heat and does not crack. You can
prepare 2 omelette because surely if you only make one, it will
reach too much weight, so it will be a bit difficult to turn it around.
Preparation time: 20 minutes
Ingredients for 4 people
6 Eggs
3 potatoes( 600 gr )
2 glasses of olive oil
Salt.
