SMALL OCTOPUS FROZEN IN A PAN WITH POTATOES

seafood 532 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
SMALL OCTOPUS FROZEN IN A PAN WITH POTATOES
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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A delicious and simple second dish for the whole family! Whole small frozen octopuses in a pan will appeal not only to seafood lovers, but also to aesthetes. Whole fried small (or young) potatoes and mini octopuses on the table look bright and impressive! And there is nothing difficult in cooking.

Ingredients

Directions

  1. How to cook small octopuses? Prepare your ingredients. Take the octopuses out of the freezer in advance, transfer them to a container and put this container in the refrigerator so that the seafood is properly defrosted, gentle. Do not thaw seafood at room temperature, in cold or warm water. Correct defrosting will preserve nutrients, taste, color and composition of useful elements. Also prepare all the other ingredients on the list.
  2. Wash the thawed small octopuses thoroughly under running water, be sure to rinse the insides of the head, as there may be remnants of ice pieces and other marine pollution. Never peel off the skin of small octopuses, they are still very young and their skin has not had time to coarse. Leaving the skin intact will add the aroma and flavor of the sea to the dish.
  3. Pour water into a saucepan, add 2-3 slices of lemon and put the pan on fire. When the water boils, gently dip the peeled octopuses into boiling water. Under the influence of boiling water, the tentacles of the octopuses will immediately begin to curl up. 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 the salt prevents the octopuses from boiling evenly.
  4. Then remove the pan from the heat and let the octopuses cool right in the broth - this way 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 all the broth drain.
  5. Wash the potatoes thoroughly and boil them after boiling for 15 minutes. Then drain the water and let it cool slightly. If you could not purchase mini potatoes, use regular ones, you just need to peel them, cut them into smaller pieces and boil them in the same way.
  6. Pour vegetable oil into the pan and let it warm up. Fry the mini potatoes over medium heat until golden brown. Transfer the fried potatoes to a bowl.
  7. In the same pan where the potatoes were fried, fry the finely chopped garlic.
  8. As soon as a delicious garlic aroma appears, put boiled octopuses, fried potatoes, your favorite spices and salt in a pan with fragrant garlic oil. Stir and fry a little over low heat to soak the garlic aroma and spices.
  9. Transfer the finished dish to a plate, and sprinkle with chopped herbs and hot pepper on top.

SMALL OCTOPUS FROZEN IN A PAN WITH POTATOES



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

A delicious and simple second dish for the whole family! Whole small frozen octopuses in a pan will appeal not only to seafood lovers, but also to aesthetes. Whole fried small (or young) potatoes and mini octopuses on the table look bright and impressive! And there is nothing difficult in cooking.

Ingredients

Directions

  1. How to cook small octopuses? Prepare your ingredients. Take the octopuses out of the freezer in advance, transfer them to a container and put this container in the refrigerator so that the seafood is properly defrosted, gentle. Do not thaw seafood at room temperature, in cold or warm water. Correct defrosting will preserve nutrients, taste, color and composition of useful elements. Also prepare all the other ingredients on the list.
  2. Wash the thawed small octopuses thoroughly under running water, be sure to rinse the insides of the head, as there may be remnants of ice pieces and other marine pollution. Never peel off the skin of small octopuses, they are still very young and their skin has not had time to coarse. Leaving the skin intact will add the aroma and flavor of the sea to the dish.
  3. Pour water into a saucepan, add 2-3 slices of lemon and put the pan on fire. When the water boils, gently dip the peeled octopuses into boiling water. Under the influence of boiling water, the tentacles of the octopuses will immediately begin to curl up. 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 the salt prevents the octopuses from boiling evenly.
  4. Then remove the pan from the heat and let the octopuses cool right in the broth - this way 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 all the broth drain.
  5. Wash the potatoes thoroughly and boil them after boiling for 15 minutes. Then drain the water and let it cool slightly. If you could not purchase mini potatoes, use regular ones, you just need to peel them, cut them into smaller pieces and boil them in the same way.
  6. Pour vegetable oil into the pan and let it warm up. Fry the mini potatoes over medium heat until golden brown. Transfer the fried potatoes to a bowl.
  7. In the same pan where the potatoes were fried, fry the finely chopped garlic.
  8. As soon as a delicious garlic aroma appears, put boiled octopuses, fried potatoes, your favorite spices and salt in a pan with fragrant garlic oil. Stir and fry a little over low heat to soak the garlic aroma and spices.
  9. Transfer the finished dish to a plate, and sprinkle with chopped herbs and hot pepper on top.

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