Composition / ingredients
Step-by-step cooking
Step 1:
How to cook small octopuses? Prepare the ingredients. Take the octopuses out of the freezer in advance, put them in a container and put this container in the refrigerator so that the defrosting of seafood is correct, gentle. Do not defrost seafood at room temperature, in cold or warm water. Proper defrosting will preserve useful substances, taste, color and composition of useful elements. Also prepare all the other ingredients according to the list.
Step 2:
Defrosted small octopuses thoroughly rinse under running water, be sure to rinse the inside of the head, as there may contain remnants of pieces of ice and other marine pollution. In no case do not peel off the skin of small octopuses, they are still very young and their skin has not had time to roughen. Leaving the skin untouched, you will add the aroma and taste of the sea to the dish.
Step 3:
Pour water into a saucepan, add 2-3 lemon circles and put the pan on fire. When the water boils, gently lower the cleaned octopuses into boiling water. Under the action of boiling water, the tentacles of octopuses will immediately begin to curl. Remove the resulting foam with a slotted spoon. Cook the octopuses over medium heat for about 10 minutes. Please note that when cooking, you do not need to salt the water, since salt prevents the octopuses from boiling evenly.
Step 4:
Then remove the pan from the heat and let the octopuses cool down right in the broth - so the temperature will decrease slowly, and the octopuses will cook evenly, while the skin will remain intact. When the water and the seafood itself have cooled, remove the lemon circles from the pan, tip the octopuses into a colander and let the whole broth drain.
Step 5:
Wash the potatoes thoroughly and boil them after boiling for 15 minutes. Then drain the water and let it cool down a little. If you were unable to purchase mini potatoes, use regular ones, it will just need to be peeled, cut into smaller pieces and boiled in the same way.
Step 6:
Pour vegetable oil into the pan and let it warm up. On medium heat, fry the mini potatoes until a beautiful brown crust forms. Transfer the fried potatoes to a bowl.
Step 7:
In the same pan where the potatoes were fried, fry the finely chopped garlic.
Step 8:
As soon as a delicious garlic flavor appears, put boiled octopuses, fried potatoes, your favorite spices and salt in a frying pan with fragrant garlic oil. Stir and fry a little over low heat so that the products are soaked with garlic flavor and spices.
Step 9:
Transfer the finished dish to a plate, and sprinkle with chopped herbs and hot pepper on top.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
You can check whether the oil has warmed up well enough in a frying pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Octopus - 164 kcal/100g
- New potatoes - 61 kcal/100g
