We prepare the octopus. If it is frozen, let it thaw, wash and boil it in a little cold water with a peeled onion. (do not add salt at all). Let them boil well and taste to see if the tentacles are boiled. We take them out and slice them. Keep the water (remove only the onion) and slice it on the stove so that the apples are hot.
In a saucepan put the finely chopped onion and cook with olive oil, and when it is soaked add the sliced octopus and then add the rice for the risotto. Let everything cook for another 3 minutes and add with a spoonful of the soup in which the octopus boiled, just enough to cover the rice a little. Stir continuously and gradually add to the soup. In order to have a creamy risotto, we must always stir during cooking and add water only gradually. At the end, when the rice is cooked and creamy, add the grated Parmesan cheese and leave for another 3 minutes. Add salt, pepper to taste.
Let the cuckoo cover covered for another 5 minutes then serve with grated Parmesan cheese on top.
Octopus Risotto - Recipes
When you eat octopus in a Portuguese restaurant, it is always soft and delicious. But often, when you buy octopus to cook at home, the result is disappointing. Because we received so many questions about how we manage to prepare the best octopus ever found on a plate, in this article, we talk about the secrets of preparing the perfect octopus, just as you can enjoy it at Dancing Lobster.
We choose a quarter of a kilo of fresh and soft octopus when we buy it, because if it is hard and old, it is not tasty and it is hard to grind. We wash it in 3-4 warm waters to get rid of the skin dust, we soak it in hot water for 24 to 36 hours, the duration depends on how soft it is. Then to gnaw with a knife the pellet that is on it and wash it in several waters after which we cut it as fine as the noodles. We keep the water in which the octopus soaked to clear, because it will help us to prepare the food. Cut 2 onions into small pieces and brown them with butter-wood (preferably olive-green butter-wood for preparing cold dishes). We leave the browned onion with a little juice in which the octopus was soaked and let it boil until the onion is soft when we strain it, we add to that sauce the juice in which it was soaked, we pour it over the chopped octopus and we boil it until it is almost ready. when we add half a liter of old wine, peppercorns, a little enibahar, a good handful of chives, a piece of sugar, a quarter of a liter of butter-wood according to the amount we want to make (a quarter of a kilo of octopus weighed when it is wet, a quarter of a kilo of butter-wood is put). Then let it drop until the octopus is well cooked and the remaining sauce is more butter-wood.
Some people tend to brown the octopus with butter-wood before putting it in the sauce, we do not recommend it because the octopus hardens when it browns, in case you want to be fatter, boil it more in butter Do not brown the wood, and then it will be soft. When you want to prepare the octopus with raisins, prepare it just like this, especially since you put very little broth and chives do not put at all, and in its place you put a handful of well-washed pitted raisins and a handful of coconuts.
The time required to prepare this food is three hours.
The indicated quantity is enough for 4 people.
Ingredients needed to prepare grilled octopus:
a bunch of green onions
the juice of a lemon
4 cloves of garlic
4 tablespoons olive oil
The octopus is cleaned well and washed under running water. Boil in salted water for one hour. Remove and leave to cool.
How do you marinate?
Grind the garlic and finely chop the onion. All the ingredients for the marinade sauce mix well. Put the pieces of cold octopus and the sauce in a bag. Seal the bag well and let it cool. It is good to leave the dishes for at least 4 hours, taking care to stir from time to time so that the sauce is always over the octopus. (I prepare in the evening and leave to marinate for 12 hours).
The next day, put the octopus pieces on the grill and leave until browned. If you want, you can cut it into pieces. You put them on special skewer sticks. Serve with lemon.
Now try a Greek recipe for grilled octopus which will conquer you for good! Bring a piece of fascinating Greece right to your table!
Risotto with octopus
Mes amis, I cooked for my friends, readers Unica a recipe that I really like. I told you I would always eat, but always risotto. Well, if you add the octopus, everything becomes & # 8230perfect! Try? And, mes amis, you can serve it with a glass of white wine that will highlight the dish very well. It's great. I chose a wine from Crama Atelier.
What you need for 2 people:
How I prepared:
Cook the onion with a little olive oil until it becomes translucent. Then quickly add the rice and then quench with a little white wine and then add the chicken soup. Add a tablespoon of butter and simmer and then add the soup again until ready. At the end you throw a handful of parmesan. Salt and pepper. Let the rice be creamy, don't dry it please. You will see how good it is.
Separately, I boiled the octopus in water with a little vinegar and salt and bay leaves and peppercorns. I boiled for about 45 minutes, maximum one hour until the tip of the knife entered very easily. Then I pan-fried it in a little olive oil. I put risotto on a plate, octopus on top and a little pesto.
Grilled octopus with Milanese risotto and fish soup
For the beginning, the octopus is submerged in a pot with water, and an unclean onion has been added. celery and carrots, after which it is introduced into the pot and left to boil. It is then marinated in a mixture of olive oil, garlic, pepper, peel and grape juice and seasoned with breadcrumbs. At the end, on a grill pan greased with garlic, put the octopus tentacles and are cooked on both sides.
The garnish of the preparation is represented by the Milanese rice. For the beginning, a soup is made. Saute the following vegetables in butter: celery, carrots, fennel and asparagus, then add a little water, season with salt, pepper and leave. s & # 259 fiarb & # 259. For an extra flavor, add water, butter, onion, pre-cooked rice, hydrated frankincense and hot water, beets, roasted pepper. .
Watch the VIDEO below!
METHOD OF PREPARATION:
It starts with cuttlefish which is boiled in salted water. The mackerel and scorpions are threaded and the bones are placed in the oven for 7 minutes at 300 degrees Celsius.
After that, a smoke is made from the water that boiled the cuttlefish, in which onions, carrots, fennel and the bones from the ripe fish are added. Separately, boil the mussels and clams.
Next, in a saucepan with oil, add carrots, garlic, salt, salt, pepper, peeled tomatoes and basil. In the mixture, put the water that boiled the shells, put it in a blender, and at the end it is sifted. Once removed from the blender, the mixture is poured over the smoke and the mussels have been added.
Mackerel, cuttlefish, squid and shrimp are cooked on a grill pan greased with oil. After the seafood is ready, on the same grill pan cook the slices of baguette flavored with garlic and olive oil. Good luck # 259!
Grilled octopus with Milanese risotto and fish soup
For a start, the octopus is immersed in a pot of water, to which an uncleaned onion, lemon, celery and carrots have been added, after which it is placed in the pot and left to boil. It is then marinated in a mixture of olive oil, garlic, pepper, peel and lemon juice and seasoned with breadcrumbs. At the end, place the octopus tentacles on a grill pan greased with garlic and cook them on both sides.
The garnish of the preparation is represented by the Milanese rice. For the beginning, a soup is made. Saute the following vegetables in butter: celery, carrots, fennel and asparagus, then add a little water, season with salt, pepper and bring to a boil. For extra flavor, add water, butter, onions, pre-cooked rice, saffron hydrated in warm water, beets and pepper.
Watch the VIDEO below!
METHOD OF PREPARATION:
It starts with cuttlefish which is boiled in salted water. The mackerel and scorpion are threaded, and the bones are placed in the oven for 7 minutes at 300 degrees Celsius.
After that, a smoke is made from the water in which the cuttlefish was boiled, in which onions, carrots, fennel and cooked fish bones are added. Separately, boil the mussels and clams.
Next, add carrots, shallots, garlic, salt, pepper, peeled tomatoes and basil to a saucepan with oil. The water in which the shells were boiled is put in the mixture, it is given through a blender, and at the end it is sieved. Once removed from the blender, the mixture is poured over the smoke in which the mussels were added.
Mackerel, cuttlefish, squid and shrimp are cooked on a grill pan greased with oil. Once the seafood is ready, cook the slices of garlic and olive oil-flavored baguette on the same grill pan. Good appetite!
Risotto with carrot and lemon
Today we prepared a food assorted with the beautiful autumn colors, but also very fragrant: a risotto with carrot and lemon. If you want to give it a little more consistency, you can add at the end, after taking it off the heat, some bacon or ham and browned and finely chopped.
- 1l vegetable soup
- 2 tablespoons oil
- 1 yellow onion, finely chopped
- 200g rice
- 100ml dry white wine
- 120g carrot juice (I got 2 more carrots)
- 2 tablespoons grated Parmesan cheese
- grated peel of a lemon
- the juice of half a lemon
- 2 small cubes of butter
- salt and pepper
Heat the oil in a pot, and then fry the onion until it starts to soften (about 4 minutes). Add the rice and stir continuously until it becomes slightly transparent on the edges (about 1 minute).
Then add the wine and mix until everything evaporates (approx. 2 minutes). Then pour a pinch of hot soup and stir constantly until all the liquid is absorbed. Repeat the operation until the rice softens, but there is still a bit of al dente, and the sauce is creamy (you may not need all the liquid & # 8211 I got about 900ml), about 20 & # 8211 25 minutes. Then add the carrot juice and mix until absorbed (about 4 minutes).
After the carrot juice has been incorporated, remove the pot from the heat and add the diced butter, Parmesan cheese, lemon peel and lemon juice. Season with salt and pepper to taste and serve immediately.
900 ml chicken soup
¼ teaspoon of saffron
4 tablespoons butter
1 cup dry white wine
2 green onions, chopped
2 celery stalks, chopped
2 cloves chopped garlic
2 cups rice for risotto
20 asparagus stems, without heads
200 g raw shrimp, cleaned and seasoned with salt and pepper
2 tablespoons lemon juice
a handful of chopped parsley
25 g parmesan cheese on a grater
Boil the chicken soup in a saucepan, add the saffron and let it infuse. Blanch the asparagus in a pot of boiling water until it softens, then pour in cold water, then keep the tips.
In another pot, sauté the green onions and celery in 2 tablespoons of butter until softened. Add the garlic and cook for another minute. Pour the whole amount of rice and mix well.
Turn up the heat, add the wine and then reduce the heat until the rice absorbs the liquid. Pour the soup, simmer and simmer for 15-18 minutes until the rice is almost done. If necessary, add more soup. Add the shrimp, and leave them on the fire until they turn pink (about 3 minutes). Add the asparagus, lemon juice and parsley. Mix well, but carefully, without destroying the shrimp and asparagus. Match salt and pepper. Before serving, mix the remaining butter and cheese
Risotto with cuttlefish ink
Put the cuttlefish in a glass bowl, cover with salt and leave for an hour. Then wash under running cold water and put in a pot of boiled water. Leave it on the fire for an hour.
Drain well, allow to cool, then cut into thin slices. Wash the shells well and, if necessary, leave them in cold salted water until the sand is removed.
The garlic clove is cleaned and crushed in a mortar. Heat oil in a pan and add the garlic and mussels. Lower the heat and cook until the shells open. Over these, add the fish soup and then leave everything to cool. Subsequently, the shells are opened and the shells are removed. Set aside the soup and keep for risotto.
Peel and chop the onion, then lightly brown in the melted butter in a pan. Add the cut cuttlefish and fry for 2 minutes. Add the rice and mix, add the white wine and cook for 5 minutes. Sprinkle the saffron and gradually add the seashell soup.
Boil stirring constantly until the liquid has evaporated and the rice is cooked al dente. Good appetite!