Cooking Pulpo Paul aka Paul, The Octopus

Today all are watching the World Cup finals, Spain v. Netherlands, with bated breath. Many are wondering if the oracle Pulpo Paul [aka Paul, the Octopus] who has had an enviable winning streak will be correct with his selection of Spain for the championship. Right or wrong there is no denying this seafood is certainly a conversation starter and has piqued our interest enough to do a quick piece on the topic of the day...

Source: CNN Mexico

Octopus is a delicacy and not a common entree selected when dining out and if you ever have, it has likely been sweet, tender and chewy. By poaching their tentacles in oil for several hours (like a confit) the octopus becomes extremely tender. In addition, the octopus absorbs intense flavors of lemon, fresh oregano and cracked black pepper, wonderfully. As my Uncle Arlen puts it "one of the nicest seafood dishes I have ever tasted...it 'na-ice.' You mus' try it." If Pulpo Paul's prediction is wrong, I am sure Dutch fans will take great pleasure in eating Paul at the nearest restaurant so here's a picture for a good chuckle. By the way the Spanish love Pulpo, Galician-style, so they would be very open to 'breaking bread' along with friendly banter with Dutch fans.

"Pulpo Gallego" [Paul - Galician style]
Bite-sized octopus w/ sweet paprika & potatoes w/ extra virgin olive oil
Source: Sacha Page

Feeling adventurous at home? Try this easy recipe: -

• 1 large Octopus (at least 500g) cleaned
• Parsley, chopped
• Olive oil
• 1 clove Garlic, finely chopped
• Salt and pepper
  

The cooking process is really a braise – and so a great opportunity to give some extra flavor to the octopus that already has an amazing texture (like you are eating a seafood steak). Once the octopus is thawed and cleaned, cut off and discard its little head and place the octopus in a large pot with enough water to cover.
Add a bay leaf, halved onion, peppercorns and aromatics of your preference (tend to go for fresh oregano). Simmer for about 40 minutes, poke with a fork into the thickest part occasionally after half an hour. When it has passed the fork test (goes in easily), you are all set.

Place under cool running water to remove the dark pink outer surface and let it cool completely. Chop, chop into bite sized pieces, and put into a marinade.

For a cool, summertime octopus salad
Fresh oregano is an amazing flavor match for the octopus, so use plenty – about 1/4 cup. Also add nice big chunks of seedless cucumber. Also, one onion chopped into bite sized pieces, juice of 1/2 a lemon, freshly ground black pepper and 2 cloves of minced fresh garlic. Add a 50/50 mix of oil and vinegar to cover.
Let the salad sit for at least an hour in the mix and if possible overnight in the refrigerator. Let it sit at room temperature then serve…

Source: timeinthekitchen

This intriguing white-meat has many possibilities - Octopus sushi, octopus vinaigrette and what of pizza? Would you fancy octopus as a topping? Bringing it local, for some reason, I have a feeling Jerked octopus with white rum aka 'whites' would be a 'hot seller'. You think? :-) Or even Jamaican ackee with octopus could rival the common complement, Norwegian codfish. Do you have any suggestions? I’d love to hear them.

Post script - Nutritional Highlights*

Octopus (cooked, moist heat), 3 oz. (84.9g)
Calories: 139
Protein: 25.3g
Carbohydrate: 3.7g
Total Fat: 1.7g
Fiber: 0.0g
*Excellent source of: Iron (8.1mg), Selenium (76mcg), and Vitamin B12 (30.6mcg)
*Good source of: Zinc (2.8mg)

* Note: High in cholesterol and sodium

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

* Source: mothernature.com

Megalicious Wednesdays: Eating Tapas, Eating Spain

Guest Blogger: Sacha Page

Thanks MEG for allowing me to share my humble experience with one of my favorite foods that is synonymous with Spain and interestingly has coincided with today's most anticipated semi-final football game at World Cup 2010 - Spain versus Germany.

Visiting Spain has always been something I have wanted to do not so much for the bullfights or festivals, not even for the history but mostly for the food. Tapas (Spanish small dishes or appetizers) was something I first had about ten years ago at Mario Batali's "Casa Mono" in New York City. Let's say I was hooked at first bite. Ever since then I have wanted to have tapas in Spain and understand the essence of this food-way.

I now know that the Spanish Tapas (like any other food culture) is not just about the food, but about the culture, history, geography, and soul of the people who create and consume it. Guided by my friend, Isabel, who was born and raised in Seville, I had a memorable meal I wish to share with you. Crossing the Guadalquivir River to the Triana section of Seville, Isabel took us to this place (shown below) whose facade seemed well pretty plain.

Entering the establishment however we were in for a real treat. We sat in a fabulous courtyard appointed with beautiful Andalusian tile work, whose focal point was a small 'stage' set up for flamenco. It was awesome in its simplicity and would mirror the marvelous tapas to come.

After being presented with a delicious bowl of olives on the table, we ordered an assortment of dishes some of which were seasonal others have a standing place on the menu.They typified form, some of the characteristics of Spanish cuisine in general and of Andalusian food in particular - the use of fresh ingredients, from produce to meats and fish, the liberal use of good olive oil, and the ever presence of artisanal breads to accompany our meal of tapas.

Below are pictures of some of the best tapas I have ever had. They were simple yet distinct offerings that were pleasing to both eye and the palate: -

1. 2.
3.
4. 5.
6.

1. Lamb cutlets in simple garlic sauce - hot

2. Ceviche of bacalao (cod fish) and pineapple - room temp

3. Anchovies and peppers - cold

4. Goat cheese covered with salmarejo (a cream made from tomatoes, bread, oil, garlic and vinegar) - cold

5. Spinach and chickpeas, a very traditional Andalusian dish - hot

6. Tosta of Manchego cheese (simply Manchego melted on a hearty piece of freshly, baked bread) - hot

These dishes were both hot and cold, and were a perfect meal on a hot afternoon. Encompassing various flavors and textures they were delicious with pieces of crusty bread to soak up the sauce and washed down with Tinto de Verano, a popular wine-based cocktail that is similar to Sangria but with less alcohol.For me these dishes epitomized why I fell in love with tapas in the first place - the meeting of familiar spices like paprika, cumin, garlic and chili; the briny goodness of the anchovy along with the olive oil used generously like a warm wave of flavor enveloping almost everything.

This meal has become my new benchmark by which I will judge any further adventures in tapas. It was a pleasure sharing it. This weekend how about celebrating the World Cup finals with a Spanish Tapas party for family and friends or just because?

Post Script - Tapas Defined

In Spain, dinner is usually served between 9 p.m. and 11 p.m. (sometimes as late as 12 midnight), leaving significant time between work and dinner. Therefore, Spaniards often go "bar-hopping" and eat tapas in the time between finishing work and having dinner. Since lunch is usually served between 1 p.m and 3 p.m, another common time for tapas is weekend days around noon as a means of socializing before lunch at home. It is very common for a bar or a small local restaurant to have 8 to 12 different kinds of tapas in warming trays with glass partitions covering the food.