Pulpo a la Gallega (grilled octopus with potatoes)
PREP+COOK TIME 1 HOUR 20 MINUTES SERVES 6
1 Make braised octopus, then picada.
2 Meanwhile, cook potatoes in a large pot of boiling salted water until just tender, about 20 minutes. Drain. Cool. Thinly slice potatoes into rounds.
3 Combine oil, paprika and vinegar in a large bowl; season. Cut octopus into large pieces. Heat a barbecue grill plate (or grill pan) over high heat. Grill octopus for 2 minutes, turning, until grill marks appear. Dip in paprika oil mixture.
4 Arrange potato slices on a large. serving plate and top with octopus. Spoon over picada and drizzle with any remaining paprika oil mixture.
BRAISED OCTOPUS Place ingredients in a large saucepan with 2 litres (8 cups) water over medium heat. Bring to the boil; reduce heat to low. Weigh octopus down with a plate so it is completely submerged. Cover with lid and cook for 1 hour or until tender. Remove octopus; cool.
PICADA Process almonds, parsley, bread and garlic until finely chopped. With motor operating, gradually add oil in a thin steady stream until well combined. Season to taste. (Makes 1½ cups.)
Beef pörkölt stew with tarhonya
PREP+ COOK TIME IHOUR 50 MINUTES (+ STANDING) SERVES 6
1 Season beef. Heat half the oil in a large heavy-based saucepan over high heat. Cook beef, turning, for 3 minutes or until browned all over. Transfer to a plate.
This story is from the Issue 93 edition of The Australian Women's Weekly Food.
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This story is from the Issue 93 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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