Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large soup pot with water, enough to submerge the octopus. | 2. Cut onion in half and add to water, along with the bay leaves. | 3. Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus. | 4. You are within your rights to use your culinary judgement on that particular point. | 5. hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically. | 6. Bring the water back to a boil and place the octopus in the water. | 7. This time we will leave it in there. | 8. Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes. | 9. Remove from water, and slice diagonally into rounds (ovals really). | 10. The slices should be about 1/2" thick. | 11. Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus. | 12. The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly. | 13. Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil. | 14. You may wish to garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
octopus	2	lb		743.4684	19.9467	135.1843	9.4294
onion	1			64.0	14.944	1.76	0.16
bay leaf	2			-	-	-	-
potato	2		boiled sliced	-	-	-	-
hot paprika	1	teaspoon		-	-	-	-
sea salt				-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.