Pulpo from Grill To Dscho
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 squid (s) (pulpo), fresh or frozen
- 200 ml white wine
- 2 bay leaves
- 5 juniper berries
- 1 onion (s)
- 5 cloves garlic
- 2 tablespoon, heaped herbs, fresh
- 50 ml olive oil
- 0.5 ½ teaspoon, heaped chili powder
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Simmer the gutted and cleaned pulpo / octopus / squid / octopus together with the quartered onion, juniper berries and white wine for about 1.5 hours with the lid closed. This makes the sea creature tender. Enough liquid escapes from the animal itself so that the small amount of white wine is sufficient. Now and then check the degree of tenderness by piercing with a toothpick (the cooking time varies depending on the weight of the animal, of course).
- When the pulpo is tender enough, remove it from the brew, let it cool and cut it up as you like. After cooling, marinate with olive oil, fresh herbs, lemon juice, ground chilli and chopped or pressed garlic in the refrigerator for at least two hours.
- Then use the marinated pulpo either for salad or add toasted aromas briefly and hot on a grill or in a pan.
- A light baguette, pimientos de padrón and other Spanish or Portuguese tapas go perfectly with it.
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