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In the waters of Patagonia there are different beaches where you can go fishing. Some, farther and wild, invite fishing fans to do a whole ceremony to go a few days to see what comes out of the sea. In addition to fishing, many are engaged in pulping that, worth redundancy, is something practiced by those who go to those places in search of octopitus -although also on busy beaches, when the tide goes down it is possible to find them. In Las Grutas, Playas Doradas, Puerto Madryn, Playa Union or Caleta Olivia you can find themselves, but fishing lovers also choose some destinations that are not so crowded that ensure the tranquility of not being close to those who go to the sea for a dip.
So today we bring you a recipe for pickled octopits to prepare and give yourself or to fall to a dinner with friends. Oh, and, if you don't like pickled , we also have a bonus track.
We need a kilo of octopitus -it can also be squid, but we will honor the title-, two medium onions, one carrot, aromatic plants (such as oregano, thyme and rosemary), crushed chili pepper, black pepper, dried bay leaf, a quarter litre of red wine, half a liter of vinegar and half a liter of oil pure.
Once we have everything, in a frying pan fry the onion and carrot, while in a pot we cook, with the wine, the octopitus. We make a branch with the aromatic plants and add it to cooking for seven to ten minutes. Once this is already ready, we mix the two preparations, without plants, nor cooking liquid from octopuses.
With all the hot preparation, we pack it in jars, cover, and boil the jars for 40 to fifty minutes, depending on the capacity. They are stored in the refrigerator and it is recommended to consume within seven days.
If you're not a fan of pickled, let's go with a recipe that you're going to have a hard time saying no: octopits with onions.
For this preparation we need one and a half kilos of pulpit, four onions, a little less than a quarter liter of white wine, a tablespoon of sweet paprika, olive oil, ground black pepper and salt.
All ready, cut the onion into julienne and saute in oil over moderate heat until transparent. Then we proceed to add the paprika, pepper and salt and let's stirring a while more to add the octopits. For about four minutes we continue to sautée the mixture.
After that time, add the wine and put the high heat so that the alcohol begins to evaporate. Later we put the burner back to medium intensity and let the octopits finish cooking and remain tender.
More or less, this is going to take between 45 minutes and an hour. If you try them and they are still missing, add a little water and keep stirring until they are. Once ready, we remove from the fire, and eat! To give more power to dinner, it is recommended to accompany with mashed potatoes or fries.
So, if you are not a fan of pickle, you can prepare this other recipe that is also exquisite. And, if you like pickled, you can enjoy both preparations.
Publication Date: 05/05/2021
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