Octopus Sauce On Macaroni With Chopped Fresh Green Coriander

DSCF6676

Octopus Sauce is the result of cooking octopus on its own without adding any water. We all know that sea food contains about 90 % water, so when you let an octopus cook in a pot, it spills its own liquid and ends up cooked. Since of course octopus lives in the sea, the water comes out salty so never add any salt while cooking octopus.


The octopus sauce comes out red because that is the final color of the octopus when it is cooked.
DSCF0827 DSCF0828
Octopus sauce is very tasty and can be used on pasta. You can cook rice where octopus sauce is used instead of water.
Today I would like to share with you how octopus sauce is used on macaroni. In order to do that, you have to first have a fresh treated octopus and by treated I mean beaten and smudged 40 times at least on a rock otherwise it is too hard to eat, or you can buy a frozen one, where the octopus comes out nice and tender.
The idea is to cook the thawed octopus on very low heat covered for about an hour. Add some thyme, and a couple of bay leaves and there you go... you have a perfectly cooked tender but still "al dente" octopus which you can use in many recipes.
If you wish to see how you can use the octopus please revert to my post:http://www.your-dreams-coming-true.com/2011/04/octopussabsolutely-delicious.html
Octopus sauce is being used in this post.
Ingredients:
  • 500 gr macaroni.
  • ½ bunch cilantro chopped.
  • ¾ liter octopus liquid.
Method:
  • Boil octopus liquid down to ½ liter keep simmering.
DSCF6673
  • Boil macaroni without adding any salt to the water. The octopus liquid is salty enough.
  • Drain macaroni when "al dente" and add to the simmering octopus liquid.
DSCF6675 DSCF6674 DSCF6676
  • Keep heat at low and stir macaroni until most of the liquid is absorbed.
  • Serve in a bowl and sprinkle freshly chopped cilantro.
Enjoy as a side dish for any see food you are having.
Bon Appétit
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.

Image
B arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste.   Ingredients:    Serves 5 - 500 gms Spaghetti no. 7 - 500 gms of Portobello mushrooms cubed big. - 150 gms Gorgonzola cheese room temperature. - 4 big cloves of garlic smashed and passed thru the garlic press. - 500 ml of fresh cream 35% fat. - 50 gms of fresh butter. - Salt and pepper to taste. - Ground nutmeg to taste. - Parmesan cheese. Procedure: - First make the sauce then the spaghetti. - In a small pan dissolve the Gorgonzola in the cream and keep hot. - In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften. - Add garlic and stir 1/2 minute. - At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti). - Add the cream/Gorgonzola mixture to the mushrooms a
Read more