14 September 2008

Tender Tentacles

The other is simply boiled and served with a gentle squeeze of lemon. This was not the first time I tried the recipe for Galician Octopus, and it was even more delicious than I remembered it to be. Soft, tender octopus with just the right amount of bounce in its meat; tossed through a scrumptiously tangy and sweet dressing; what's not to love?

I made a little extra and spooned it over cruncy baby spinach, but alas it was still not enough to satiate my guests. They wanted more! They wanted bread to soak up all the juices!
The recipe for the dressing is reminiscent of the usual salad dressing I concoct for lazy/fat nights. But who would have known that jazzing it up with some smoked paprika and thinly sliced red onions would have made that much of a difference?

I'm adding red onions to my list of staples!

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