Ensalada de Pulpo confitada....

By Richard Slagle
April 29, 2011
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Ensalada de Pulpo confitada....

Author Notes: Comes from Spain.Richard Slagle

Serves: 8 or more

  1. One Octopus.. 6 cloves of garlic....1 1/2 cups of olive oil... Cut tentacles and discard the head. Blanch Tentacles in hot water for 2 minutes.Drain and rinse. Place in a baking dish with the garlic cloves and enough olive oil to cover. Place on stove and bring to a simmer. Cover with tin foil and bake in oven at 250 degrees for 3 1/2 to 4 hours. Remove and cool. Cut tentacles into 1/2 inch pieces and serve with patatas de azafran.....

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