Octopus in spicy sauce
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My octopus had the entrails removed, as well as the bone (for those with entrails, Sylvia explains HERE how to clean it), so I boiled it in the "court-buillon" for 40-60 minutes on low heat - see ABC seafood written by Radu Popovici). It is boiled when the fork enters it easily. (I portioned the octopus, I didn't put the whole one in the pot)
The court-bouillon is prepared from 1-2 onions (I cut them into 4), 2 carrots (also cut bigger), celery, salt, peppercorns ... (see the ingredients section).
I finely chopped half an onion, half a fennel, 3 cloves of garlic and put them to harden in a nut of butter. While they were browning, I sliced the octopus' arms and added them to the pan, stirring over high heat. Season with salt and pepper (I added a sprig of thyme and a little chili). Then I added a glass of dry white wine and let it boil for another 5 minutes on low heat.
Now I am preparing the vegetable sauce .... I chose a Portuguese style sauce from the book The Complete Art of Cooking!
I put the onion, fennel and garlic to harden, over high heat, after 3-4 minutes I added the wine, sauce and spices, I left them on normal heat for 5 minutes. Then I added the octopus, stirring for another 5 minutes. At the end I put the lemon and the spoon of honey.
I had the garnish of boiled rice.
Spicy chicken breast, tender on the inside and crunchy on the outside
From time to time you need a treat like spicy chicken breast, and if it can be made at home, in less than 40 minutes it is even better. The chicken breast prepared in this way is tender on the inside and crispy on the outside, has a spicy and aromatic taste and goes great with any garnish or sauce. People who go for the strong sensations will serve the spicy chicken breast with an even more spicy sauce.
Let me tell you what I used for the spicy seafood recipe:
- -1 kg of prawns
- -500 g raw, peeled shrimp tails
- -1 kg of cleaned squid
- -2 cloves of garlic
- -3 tablespoons olive oil
- -1 teaspoon of salt
- -1 hot peppers
- -freshly ground pepper
- -500 g tomatoes
- -50 ml dry white wine
- -green parsley
- There are 2 methods of preparation:
- -in the oven
- -on the stove.
- In the oven (the version I made:
- Place the cleaned and well-washed seafood in the tray (they may also have different impurities), put the grated or diced tomatoes on top (scalded beforehand and peeled), sliced garlic, spices, oil and wine and put in the oven over high heat for 15-20 minutes. Depending on how big the prawns are, check after 15 minutes if they are well done.
- Remove the tray from the oven, sprinkle with greens, cover and let it sit for 10-15 minutes, then serve.
- On the stove, in the pan or frying pan:
- Put the oil and the grated tomatoes in the pan, simmer for a few minutes until soft, add the seafood, spices, wine and sliced garlic and let it simmer for 10 minutes. Taste a prawn and leave for another 3-4 minutes if they are not well done.
- Be careful: The seafood does not leave much on the fire, because it hardens and becomes hard, like rubber. It is best to check.
- It can also be served with lemon slices, toast and a dry white wine. & # 128578
It is worth trying this recipe, it is served in many Italian restaurants, it is prepared quickly and do not fail.
More Italian recipes and / or with large fruits, you can find on the blog, at Italian Recipes or Fish Recipes.
How to make spicy sauce for the winter
We know that we are barely in the middle of summer, but just as it is good to sled in the summer, it is just as good to prepare your pantry for the winter from now on.
Preparation 120 '
3 kg of well-ripened tomatoes
1 kg of red pepper
4-5 hot red peppers
3-4 garlic cloves
Method of preparation
Wash the tomatoes, cut them into pieces and pass them through a separator.
Boil the juice obtained in an enamel bowl, with a thick bottom, over medium heat. Stir occasionally with a wooden spoon and boil until it thickens and begins to thicken.
Separately, cook the capsicum, sprinkle with salt, cover with a lid for about 20 minutes, then clean the skins, stalks and seeds.
Chop them with a wood chipper or pass them through the mincer with the hot peppers. Add the pepper paste and crushed garlic over the tomato juice, season with salt and cook for about 30 minutes, stirring constantly.
Pour the sauce obtained into jars of the right size, close them tightly and sterilize them for 30 minutes. Keep them in a cool, ventilated place. You use it to garnish or prepare meat or pasta dishes.
Food recipes to your taste
Meatballs in spicy sauce are prepared with the following ingredients:
500 gr pork (or mixed pork and beef)
250 ml water
50 ml soy sauce
2 hot peppers
3-4 cloves of garlic
A bunch of parsley
A bunch of green onions
Salt, pepper, oil
It preserves pineapples
First of all, the meat must be minced. It is good to pass the meat twice through the mincer to make it smaller. Grind the garlic and add it with the chopped green onion. Sprinkle half of the chopped parsley, hot pepper and mix the meat very well. Match the meat with salt and pepper and then you can start forming the meatballs. Wet your hands in cold water, form meatballs and then pass them through flour until well covered. Then fry them in the pan.