Mugardos is a small fishing borough and municipality in the Comarca of Ferrol, located in the province of A Coruña in the autonomous community of Galicia, north-western Spain.
It’s here that you can find this delicious octopus stew, but now, as we are not allowed to travel, you can prepare it yourself and create a small vacation at home.
This recipe is calculated for 2 people, but you may boil more octopus and use only the quantity you need (you may also use more) and reserve the remaining for another preparation.
Note: this recipe is perfect if you have some octopus leftovers and you wish to serve more people! I our case I doubled the quantity of potatoes for a full dinner; for this reason this is a variation of the original dish.
Pulpo alla Mugardesa - Octopus and Potatoes Stew from Galicia
1 green pepper (I used another red pepper as did not have the green one), diced
250 g potatoes, peeled and diced (I doubled the quantity of potatoes to 500 g)
1 bay leaf
100 ml white wine
200 ml reserved liquid from the boiled octopus
1/2 teaspoon sweet paprika powder
Some smoked paprika (pimienton de la Vera)
Salt and pepper to taste
Bring a large pot of water to the boil with a pinch of salt, when the water begins to boil you need to grab the octopus from the head and ‘scare it’ by dipping it in the water 3 times and pulling it out. This makes the octopus stiffen, so the skin does not fall during the cooking process and makes the tips of the tentacles curl. Cook your octopus between 20 and 25 minutes on a medium heat. Make sure the octopus is covered with water throughout the cooking. Towards the end of the cooking process, you can check if the octopus is ready by piercing the thicker tentacles with a wooden skewer to check if they are tender enough. Octopus should be al dente, just like pasta. You should feel the same resistance as a cooked potato. Once the cooking time is complete, allow the octopus to rest in the cooking liquid before you drain it and use it for this recipe. I prefer to drain the octopus and let it cool down before slicing. Do not discard the water!
Fry onion and garlic in a non-sticky skillet at low temperature until translucent.
Add peppers and fry a few more minutes.
At this point, add potatoes, bay leaf, and fry for other 2 minutes.
Add the wine and cook for 2 more minutes.
Now add the cooking water from the octopus, the paprika (as well as the smoked one if you like). Add little salt.
Let simmer covered slowly until potatoes are almost done. Add some more cooking liquid form the octopus if needed. The sauce should be liquid but thick enough to bind a little bit.
In the meanwhile, slice the octopus.
Add octopus and adjust to taste with salt and pepper. Stir only gently and let simmer for 2 more minutes.
For the best taste, keep warm (do not boil it again) for about 10 minutes before serving.
Salmorejo is a fresh, thick, pink-orange soup consisting of tomatoes, bread and garlic witch is topped with hard boiled eggs and diced jamon serrano (serrano ham). A few days ago I posted the original recipe; now it’s time to post my super quick version for the days you may not have time to wait, but you wish this something fresh and tasty. In these days we try to avoid going out (Coronavirus lockout) and going shopping, we use what we have in the pantry and we adapt the recipes to the ingredients we have on hand.
Salmorejo is a fresh, thick, pink-orange soup consisting of tomatoes, bread and garlic witch is topped with hard boiled eggs and diced jamon serrano (serrano ham). We enjoyed this for the first time in 2014 (see photos!) in the house of our friends in Cordoba and we really loved it. For the preparation we used the light white bread witch, combined with the red of the tomatoes, gave to the dish this nice orange-pink color. The ham was already prepared diced and sold as jamon serrano for salmorejo, but you may simply dice some jamon serrano. Ana used quail eggs, but, as these are mostly not available, normal commercial eggs are suitable for this recipe.
150 g white bread, with light colored crust (or do not use the crust)
Water to soften the bread (more or less 100 ml)
1000 g tomatoes, ripe, washed and diced
100 ml oilve oil
1 garlic clove
1 tablespoon white vinegar, optional
10 g salt, or to taste
2 eggs, hard boiled, peeled and diced
100 g serrano ham, diced
Olive oil to drizzle
Dice the bread and add some water to soften it. Let sit for about 10 minutes.
Place tomatoes, olive oil and garlic in a food processor, pulse until very smooth and the skin of the tomatoes in not visible. If you know that you food processor is not strong enough, you should remove the skin prior dicing them.
Remove excess water from the bread (simply drain it) the bread and pulse again until smooth.
Season with salt and vinegar to taste. Pulse shortly.
Place in the fridge to chill.
Pour the salmorejo in bowl, top with egg and serrano ham and drizzle a few drops of olive oil.
Missing Crete and missing Greece, we made a culinary excursion to Sifnos preparing and enjoying a super simple and delicous chickpeas soup called “revithia soupa” (ρεβύθια σούπα).
The ingredients for this soup are super simple: chickpeas, lemon, oilive oil, onion, water and salt.
As traditionally these soup is prepared in the night from Saturday to Sunday with the remaining heat of the wooden oven and we really used the wooden oven the day before, this was just the right moment for this soup.
Yesterday evening we enjoyed this warm and hearty Greek soup for dinner as the sun went down and cold wind blew over Switzerland. In fact, this is a typical winter dish.
Once again, we decided to prepare it over the open fire also in order to warm the room a little bit and to give a special touch to the soup. Nevertheless, this is not strictly necessary and you can prepare this on you stovetop, in a low cooker, a pressure cooker or a simple pot.
Today we had some more for lunch and thanks the sunlight I could take the pic I have missed yesterday: we were too hungry and I did not have time to prepare some more light for a decent pic.
This dish created for a cooking game where the ingredients are restricted from a selected list came out very tasty and delighted my family very much. I made a selection of the ingredients, which I had on hand and picked some winter savory (satureja montana) from the garden. For the cooking way I decided to create a new dish inspired by a vegetables stew with cheese, we got in Gran Canaria called “pisto”. Usually this dish is served with eggs, but in this case the cheese took the most important part and a so simple dish turned out in a great stew!
I’ve served this recipe as single portions in clay pots, but you can also place this is only one bigger oven proof mold. Serve with croutons or with a slice of rustic bread.
This year the summer seems still far away, rain and low temperature inspired me to prepare a soup for dinner. Since years I wanted to prepare a tortilla soup and finally today I made it, we loved its strong and wonderful taste. It’s simply, rustic and very comforting recipe, exactly as need during these bad weather days!
To prepare a real special soup I decided to roast the veggies in the oven before preparing this soup and used those for the base of the soup. I did not add chicken and avocado as I did not have them on hand but I certainly would do it next time if available.
1 teaspoon of bouillon paste (broth paste concentrate, chicken, beef or vegetables), to taste
Salt, pepper, lime juice and chili flakes to taste
1/2 cup cooked chicken, bone, skin and fat removed, diced (optional)
2 tablespoon olive oil
4-8 corn or wheat tortillas, cut into thin strips
1/2 avocado, diced (optional)
1/2 cup shredded cheese, to taste
2-4 tablespoons cream cheese softened with 1-2 tablespoons cream or milk, optional, to taste
Place tomatoes and peppers to roast under the broiler or roast in non-sticky skillet (use an old one!). Roast on all sides. Place the veggies in a bowl, cover and let for 15 minutes. After this time it’s easier to remove the skin. Save their liquids.
Blend the veggies together with onion, garlic, cilantro, water and bouillon until smooth.
Pour mixture in a pot and bring slowly to simmer, adjust with salt, pepper, lime juice and chili flakes to taste.
Add chicken if desired. Simmer for about 20 minutes.
While the soup is simmering roast the tortillas in a non-sticky skillet stirring constantly with the oil until crisp as desired.
Serve the soup in the single plates, top with avocado pieces, hot tortillas and the cheese. Dot with the cream cheese mixture. Serve immediately.
The main change was using a fondue mix I had in the fridge that needed to be used. Well, this mixture is not simply grated cheese for fondue, since a combination of cheese, liquids (I’m not sure it was wine) and cornstarch. If you don’t have this mixture I suggest to combine 100 g cheese (as Gruyere), 50 g cream-cheese and 50 ml white wine.