Add some salt, lime zest, lime juice and a little bit of olive oil. Chop the cilantro, and add it to the salad.ġ0. (The sweet potatoes should break apart which is expected).ĩ. Add the sweet potatoes and the jalapeno to the onions and mix. Peel the sweet potatoes cut them into cubes.Ĩ.
Stir the onions in a pan for a few minutes cook until caramelized (golden brown). Make sure the onions don’t swim in olive oil but are just coated.Ĥ. Put the onion in a bowl and mix it with a little olive oil, salt and pepper. While the sweet potatoes are in the oven, cut the onions in medium sizws dices.ģ. Put the sweet potatoes in the oven at 375 degrees F / 190 degrees C.Ģ. Don’t be scared to be generous with the olive oil, it gives a lot of flavor.ġ. On the top, add some black pepper, a little bit of salt, paprika, fresh lemon juice, cherry vinegar, and olive oil. Arrange the slices on a plate in a circle.ĩ. Cut the tentacles in slices that are about ½ an inch to keep enough texture, otherwise it will be only flavor.Ĩ. You can cut a little piece and try it to make sure the seasoning is right.ħ. On a cutting board, carefully cut the head off and separate each tentacle.
If so, remove the octopus from the broth and put it in a bowl.Ħ. Cautiously check the octopus by touching the tentacles, everything must be soft.
#Spanish octopus skin
You will know that the octopus is cooked when it shrinks and becomes tender the skin will also become dark. Now cook the octopus for about 45 minutes.ĥ. Once you have your octopus tenderized and you’ve cooked your broth for 1 hour, put the octopus in the broth. While the broth is cooking, unfreeze the octopus and tenderizeit (unless you bought one already tenderized).Ĥ. Then put them in the pot with black pepper, pimento, paprika and parsley. Cut the ham and celery into medium pieces. Make sure the pot is capable of fitting the entire octopus.Ģ.
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