Here is a picture of beautiful people eating in a Spanish kitchen. I think. I actually don't remember the plot of this movie. I remember loving Javier Bardem. And not loving Scarlett Johanssen. And wanting more of Rebecca Hall (not pictured). And hoping Penelope Cruz would win. Was it about racing? I don't know. Oh well. Woody Allen directed it so it was probably about neurotics and sex.
Recipes #6, 7, 8 and 9: Octopus in Spicy Paprika Sauce, Fried Goat Cheese, Onion Confit, Saffron Meatballs
Choice of libation: Telmo Rodriguez Rueda Basa
...or what I like to call my new favorite white wine. Lovely nose of subtle fruit and dry enough to go with our flavorful meal. Nice citrus undertones.
Choice of music: Just. Yassssssssssss. This guy is a motown throwback in the best way possible. Neo-soul former Cee-Lo backup singer Curtis Harding will MELT you. Listen to his album, Soul Power.
This one is one of my favorite tracks, "Keep on Shining." It is good for the soul.
I know. I know. It looks like someone beat this little guy up. And that's kinda true. The instructions told us to "tenderize the octopus by throwing it forcefully about ten times into your kitchen sink."
After boiling it in a pot with lots of good spices like bay leaf and peppercorns and parsley and simmering it for what felt like forever (DON'T THROW OUT THE COOKING LIQUID! YOU'LL NEED IT LATER!), we cut the octpus into 1 inch pieces. Yes. I sneaked a taste before the next step. Yes. I could have eaten more.
Garlic, salt, paprika, chili pepper, reserved cooking liquid and octopus just chilling for a few...
I would eat this every day. I seriously would. A little spicy, a little salty, perfect texture -- make sure not to over cook so it doesn't get too chewy.
I guess you didn't really need pictures of making the onion confit. because while yummy, it's still just cooking a bunch of onions in oil and spices.
Instead, here are very exciting pictures of egg wash, parsley and dipping goat cheese in panko crumbs.
Yeah, I know. They look boring and bland. Much like an actress I irrationally dislike.
THIS IS TOTALLY HEALTHY SOMEHOW.
A little goes a long way, dude. Garlic, parseley, saffron, salt. I do wish we had done this in a mortar because this food processor is so hard to clean and annoying.
Much like an actress I irrationally dislike.
Chad mainly worked on this part, rolling together veal, pork, garlic, egg, bread and spices. We used just a touch of the wine that we had been guzzling earlier.
In the end a lovely meal. Recipes not included in this blog were the pickled watermelon and cucumber (we haven't quite perfected that recipe, but once we do we'll share it), brussel sprouts, and chopped up olives mixed with goat cheese and walnuts. Also I have no idea what red wine that was. I think it came from a box. But doesn't it look nice in that decanter?
Unlike a certain actress I irrationally dislike.
Ugh. Look at her, riding that dolphin, like she owns the ocean.
stolen and adapted from Tapas:Little Dishes of Spain by Penelope Casas
Octopus in Spicy Paprika Sauce
1 lb small octopus
Cooking Liquid:
12 cups water
2 tblsp oil
1 bay leaf
1/2 onion peeled
4 peppercorns
2 springs parsley
sea salt
4 tsp olive oil
sea salt
paprika
Tenderize the octopus by throwing it forcefully about ten times into your sink.
Combine cooking liquid, combine water with oil, bay leaf, onion, peppercorns, parsley and salt in a large pot.
Bring to boil.
Dip the octopus in and out of the liquid 3 times quickly and return it to the liquid
Simmer for about 1 hour
Turn off heat and leave octopus in liquid until ready to use.
Cut octopus into 1 inch pieces.
Heat oil in a skillet and add the octopus, garlic and salt.
Cook for 1 minute, spriknle with paprika and chile pepper and stir in the reserved cooking liquid. Simmer for a few more minutes. (DO NOT OVERCOOK)
Onion Confit
2 tbsp olive oil
2 large sweet onions
2 cloves garlic minced
1/8 teaspoon crumbled thread saffron
1 bay leaf
sea salt
freshly ground pepper
1 tbsp white wine
Put the oil, onions, garlic, saffron and bay leaf in a shallow saute pan.
Heat over the lowest possible heat until the mixture begins to sizzle.
Cover and cook 40 minutes.
Season well with salt and pepper
Add white wine and cook until evaporated.
Fried Goat Cheese
1/2 recipe onion confit (I used all of it)
1 egg
1/4 tsp parsley
4 oz log goat cheese cut in 1/2 in slices
panko bread crumbs
olive oil for frying
In a shallow bowl, beat the egg and parsley together with a fork.
Dip the cheese in the egg then coat with crumbs.
Heat the oil, preferably in a deep fryer. We did in our wok. So it's like FUSION.
Pour oil to a depth of at least 1 inch and heat oil until it quickly browns a cube of bread
Fry cheese until golden brown and drain on paper towels.
Place fried cheese on top of confit. Because YEAH.
Tiny Meatballs in Saffron Sauce
1/2 lb ground veal
1/2 lb ground pork
2 cloves garlic, minced
2 tbsp minced parsley
1 egg, lightly beaten
1 slice bread, crusts removed, soaked in milk, squeezed dry
1 1/2 teaspoons coarse salt
ground pepper
flour for dusting
2 tbsp olive oil
2 tblsp minced onion
1/4 tsp sweet smoked paprika
1/2 cup veal or chicken broth
2 tbsp white wine
several strands saffron
minced parsley for garnish
In a bowl mix together the veal, pork, half of the garlic, 1 tbsp of parsley, egg, bread, salt and pepper. Form into small balls not larger than 1 inch. Dust with flour.
Heat the oil in a shallow casserole. Brown the meatballs well on all sides. Add the onion and saute until wilted. Sprinkle in paprika and cook\ for one minute. Stir in broth and wine, bring to boil, cover, and simmer for 40 minutes
Mash together in a processor or mortar the remaining garlic, parsley, saffron and a little salt. Stir this mixture into the meatballs, sprinkle with parsley and serve. Add the saffron mixture just before serving.
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