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Pulpo Skewers

hypehits's picture
Ingredients
  Spanish octopus 8 Pound
  Red wine vinegar 1 Tablespoon
  Garlic 4 Large
  Lemon 2 Large
  Pickling spice 1 Teaspoon
  Oil 2 Tablespoon
For potato puree
  Potatoes 3 Large
  Cream 2 Tablespoon
  Butter 1 Tablespoon
For the marinade mixture
  Dry red chilli 4 Large
  Red chili 1 Teaspoon, finely minced and frozen (1 Dorot brand cube)
  Olive oil 1 Tablespoon
Directions

MAKING
1. In a saucepan boil water and season it with salt, red wine vinegar, garlic, lemon and pickling spice.
2. Add the octopus into the seasoned water.
3. In another pan, heat 2 tablespoons oil, add pearl onions and caramelize them.
For making potato puree:
4. Peel and dice the potatoes and boil them in water until nice and tender.
5. Drain them, then mash and puree in a blender along with cream, butter and salt.
For making marinade for the skewers:
6. Toast whole red chilies slightly and add into a bowl of water to rehydrate.
7. Puree in a blender with only a little water, chili cubes, garlic and little olive until smooth and strain out the marinade mixture into a cup.
8. Dice a green bell pepper into cubes.
For cooking the pulpo skewers:
9. Remove the octopus, drain and cut into cubes.
10. On a skewer pierce 2 octopus pieces, pearl onion and bell pepper piece.
11. Pour over the marinade mixture and marinade for about 5 minutes.
12. In a shallow fry pan heat 4 tablespoons oil and fry the skewers on each side to sear.

FINALIZING
13. Remove and sprinkle with a pinch or two of parsley.

SERVING
14. On a serving plate place each skewer on a bed of potato puree, garnish with arugula leaves and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
16

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