Spanish seafood tapas are extremely popular in the summer months and with octopus being fairly cheap it is a firm and delicious favourite which is easily cooked. A whole octopus may seem like a challenge but usually the octopus or ‘pulpo’ is ready cooked making it very easy to work with. For this simple tapas recipe you will need half a medium octopus and a tagine - the magic cooking pot which retains flavours and is suitable for a multitude of cooking tasks. Terracotta tagines are also suitable for the barbeque or grill which is how this recipe has been cooked. Great flavours, easy cooking!
You will need: (5 – 6 tapas servings)
Half a cooked octopus
10 Garlic cloves
500ml Olive oil
Equipment: 24cm Tagine
1.Prepare the octopus by removing the beak and chopping into bite sized pieces (leave the thin ends of the tentacles quite long for presentation. You can also simmer the octopus for 30 minutes to make it more tender even of pre cooked.
2.Peel and dice the garlic cloves.
3.Add a splash of olive oil to the tagine and fry off the garlic before adding the rest of the olive oil
4.Slice the courgette and add to the oil with the octopus.
5.Cook over the grill for 10 – 12 minutes giving a quick stir half way through.
6.Serve in tapas bowls or cazuelas with cocktail sticks for perfect seafood tapas.
About this site
Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.
This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine. If you dig far enough back through the site, you’ll see I love a good loaded potato (usually smothered with some kind of chickpea mixture). I think it’s a perfect, filling meal that can usually satisfy the...
I’m popping in to share a simple carrot soup that I’ve made at least three times this season. It’s silky smooth (with help from a solid blender and a can of coconut milk). And, once you get everything chopped, it comes together fairly quick. One note about consistency, as I’ve heard from a few people...
This post is sponsored by Bob’s Red Mill. See below for more information. Maybe on day I’ll stop sharing fritter recipes but probably not considering we eat them almost every week. This fall version features cauliflower, rolled oats, and a lovely sunflower cream sauce. Fritters for every season I love having fritter recipes for every...
When the weather changes, I start to really crave a big pot of beans. It’s really the most comforting thing I can think of (as long as there’s a bit of crusty bread). Pot of beans or stew? In this recipe, I’m toeing the line on whether or not this is just a pot of...
This post is in partnership with California Pear. I find seasonal food changes come in the form of pasta so this is no different. This pasta features half pasta and half roasted vegetables/fruit (yes, I said fruit). Add to that an easy ‘sauce’ of cheese and you’re ready to eat. Sweet potatoes, it’s time It...