![]() ![]() You just might feel as expert as the lagareiros who first created it. ![]() Feel free to experiment with different olive oils every time you make this Portuguese octopus recipe. Even if you’re sticking with your regular go-to pick from the supermarket, the most important thing you should be on the lookout for whenever you use olive oil is that its best by date hasn’t passed. Instead of looking for that extra-virgin label, try to find a bottle containing a blend of oils from as few farms (or countries!) as possible. Meanwhile, wash the octopus thoroughly in cold water with a handful of salt and clean the suction cups well. Boil water with the onion, garlic, and ginger. Fry the octopus in the hot oil until they get a golden brown color. Place the stainless steel inner pot inside the Instant Pot®. Cover the octopus pieces with the flour mix and start heating your oil. 2-3 pound octopus, thawed if frozen, cleaned and trimmed cup extra-virgin olive oil 1 Tablespoon pimentn, Spanish smoked paprika 1 loaf crusty white bread. When you read the phrase “high-quality oil,” you might be thinking 100% pure extra-virgin, which is indeed high in quality, but remember extra-virgin olive oil has a low smoke point and will degrade more than other oils at high heat. Once that your water is boiling throw the octopus in and let it boil for 30 minutes After that rinse it and let it cool for a couple of minutes. Although you should feel free to make this Portuguese octopus recipe with whatever olive oil you’ve already got in your kitchen cabinet, we recommend using a high-quality one whenever possible. Phase One: Cooking Octopus Until Tender In most cases, octopus needs to be cooked until tender no matter what the final cooking method will be. In light of this history, it is important to choose the right olive oil to use in this recipe. Drain the octopus, and cut into 4-5 roughly even pieces. Finally drop in the entire octopus and let simmer for about 70-90 minutes until tender and cooked. They first created the cod-based dish, bacalhau á lagareiro, and used it as the basis to prepare this octopus dish, polvo á lagareiro, in the fall, when the olives were crushed to make olive oil. Holding the octopus by the head, dip the tentacles in the boiling water for a few seconds, remove and repeat to get the tentacles to curl up. Olive oil is one of the key ingredients in this recipe, so it should come as no surprise that its original creators are said to be Portuguese olive farm workers (the lagareiros mentioned in the Portuguese name). ![]()
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