PULPADA DE LA ISLA
INGREDIENTS
- A fresh octopus of about 1kg and a half
- 1kg onions
- 1/2kg red peppers
- 300g green pepper
- Sweet pepper (a tablespoonful and a half)
- Paprika (half a tablespoonful or to your liking)
- 400ml extra virgin olive oil
- Salt
INDICATIONS
- First, we get the fresh octopus and put it in the freezer without washing it for a few days, so that it is more tender when we cook it.
- One day before we are cooking it, we take the octopus out of the freezer for it to defrost little by little. Once it is defrosted, we thoroughly wash it removing the head guts and the dirt from the suckers and let it drain for a few minutes.
- To boil the octopus: we heat up a big cooking pot empty (no water, no olive oil) and, once it is hot, we place the octopus inside, put the lid on and let it boil on low heat. The octopus will release their fluids little by little and boil in them, needless to add any water. An octopus of 1.5kg should be well cooked in about 50 minutes. But the time depends on how tender we like it. This is an incredible process that does not require to add anything for the octopus to get a great taste.
- Once it is boiled, we let it chill, so that we can remove properly anything we do not want to eat and we cut it into pieces.
- Next, we put the onions chopped on a frying pan (without olive oil), being fried with its own juice on low heat.
- Then, we chop the peppers and add them to the onion, letting it all cook until the vegetables release all of their juice. Afterwards, we put the vegetables away from the heat and strain them.
- Now, we put some olive oil on a frying pan and add the vegetables already strained, season them and let them poach on low heat.
- When the vegetables are well poached, we add the octopus cut into small pieces, stir well and, before turning off the heat, we add the paprika, both the sweet one and the spicy one, and mix it all well.
Note: this recipe is a tapa typical of the bar La isla in Adra, whose specialty is octopus, offering different kinds of tapas with octopus (dry, fried, with garlic and oil dresseing) coming from the 70's and 80's. If the octopus is oily, that is a sign that it will be delicious.
DINING AREAS
CUISINE
LOCAL RECIPES
