Episode 2: Braised Octopus
Ingredients:
1 large Octopus Tentacle
Approx. 2-3 cups White Wine — para may matira pang-inum habang nagluluto! :p
1 bulb onion chopped
Spanish Paprika
2 bay leaves
6 pcs Shrimp heads
1 pc Lemon
Italian Flat Parsley (chopped)
Potatoes (round cut, approx. ¼ to ½ inch thick)
Olive Oil
Butter
Salt & Pepper to taste
Shrimp Broth Cube (optional)
Capers -Deep fried until popped (Optional)
Procedure:
1. Pressure cook octopus for 15-20 mins (depending on thickness) with water & salt. Option to put 1 cup of white wine to mixture. Set aside octopus and liquid. (If pressure cooker is not available, you can include octopus on step 2 and boil for 1 hour or until tender—making sure to flip octopus to cook evenly)
2. In a pan, sauté onion in olive oil & Butter until translucent.
3. Add a generous amount of Spanish Paprika, 2-3 cups of White Wine, 2 bay leaves, 6 shrimp heads and boil. Add liquid from octopus broth if needed. Once you get the desired saltiness strain liquid and set-aside. (You can add shrimp broth cube if needed)
4. Once the braising liquid has cooled down, add ½ lemon squeeze (may add more if desired) and chopped Italian parsley. (if no parsley with foreign blood is available, local parsley will do)
5. For the sides– Fry potatoes –season with salt & pepper to taste.
6. Sear the octopus in olive oil on a pan grill until a little CHARred!
7. Plate octopus on a bed of fried potatoes and drizzle with braising liquid.
8. Sprinkle with deep fried capers.
9. Garnish with parsley and lemon. 🙂
Don’t forget to leave a comment, and please do like and subscribe to our social media channels, para sa iba’t ibang trip in life! 🙂