Octopus With Pumpkin Greens-Pulpo Con Verduras De Calabaza

image

SERVES AROUND 4-5 PEOPLE

INGREDIENTS

*1kg of Octopus, cleaned,in lime juice and water,skinned and chopped-See link at the bottom of the page to see how to clean this.

1 Onion sliced
2 Crushed cloves of Garlic
1 Tablespoon of Herbes De Provence-A mixture of herbs from the South of France, which uses lavender flowers.

1 and 1/2 teaspoons of: Smoked (sweet) Paprika,Garam Masala(Less),Coriander,Annatto Powder.

Tin of Tomatoes
**Half a packet of Ugu(Dried Pumpkin Greens/One bunch of Pumpkin Greens-See link at bottom.

Oil to sauté
Fish Stock cube(Optional) or simply salt and pepper to taste

Ghost Chilli powder to taste(I put around half a teaspoon, but you can omit this or use milder chillies, like Jalapeños.)

METHOD

Firstly, clean the octopus, stripping away the skin,and scraping away the innards. Rinse the now chopped octopus, in lime juice and water. Set aside, and slice onions and crush garlic.

Put a pan to heat with some oil. Sauté the onions and garlic, until soft then add spices, including annatto. Add the octopus and allow it to begin to steam in its own juices. Add the tomatoes and stock cube if desired. Check seasoning.

Soak the pumpkin leaves for around 10 minutes in hot water, and then when softened,rinse in changes of water, until free of grit. Do this for the fresh greens-without pre-soaking.

Cover and leave to simmer for around 45 minutes to an hour,or until tender. For the fresh greens,add them to the stew about halfway through cooking time.

image

Serve hot with pasta,rice,boiled yucca or yam or any starch of choice. Disfrutalo!!

**LINKS OF INTEREST (To prepare Octopus and Pumpkin Greens/Leaves)**

Sausage And Pumpkin Leaf Pasta

Octopus And Spinach Rice

Advertisements

21 Comments

    1. I’m glad you have decided to try octopus.. It is one of those seafoods that look gruesome, but taste great if cooked properly.

      Look on the link for octopus rice , to see how to prepare it.. It will help a great deal. When washing it, use about two lemons in some water.. It is a fishy seafood.. Never leave the skin on, it isn’t nice texturally.. Not to me anyway..

      Adapt my recipe as you see fit, but don’t use things to hide the flavour if the seafood.. That’s why the recipes are more simple compared to others..

      Liked by 1 person

    2. Aww.. Thank you! I’m glad you found the instructions easy.. That was one of the things that I thought of for people who can’t cook in particular.. Or nervous cooks.. Obviously you are neither of those! The chorizo bombs aren’t my recipe!! They are made by Tony, from Tony Meets Meat. Check out his blog and there’s Carnivore Confidential and Food is the best shit ever-I tell no lies that’s the title!!

      Like

    3. Squid is a very good seafood.. The baby ones are more tender.. The bigger ones, need a thin film of skin taken off them and they are less tough to pan fry or stew. I need to upload more videos.. Phew!

      Liked by 1 person

    4. Ooh, a video would be cool. Watching you prepare the octopus. We eat the baby squid prepared calamari style. And I’ve had the octopus in a salad like with ceviche or with seaweed in a japanese restaurant. I’m using squid and octopus interchangeably as I don’t know the difference. What we’ve had are smaller with purple tenticles .

      Liked by 1 person

    5. Octopus are bigger,and have two rows of suckers on the tentacles, they also have a round head. Squid is mild and sweeter in flavour than octopus, which has a stronger flavour.

      Squid have fins and a ‘quill’ located in its head along with the innards, which are easily scooped out.. Read the instructions carefully, and let me know if it isn’t straightforward enough for you!

      Liked by 1 person

    1. Heehee.. I’m honoured that you enjoy looking at my recipes.. It means a lot! Just thought that I’d cook pumpkin greens a little differently than how they are used in other cuisines!

      Liked by 1 person

  1. Mariposaoro again, I am honoured to have you venture into my poetic world as I confess to loving your food site and the way you write your method of preparing and cooking.
    Clean and precise!
    Thank you.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s