Drizzle with olive oil and sprinkle with salt. Remove the octopus head and cut into eight legs. Drizzle in the olive oil and lemon juice and season with salt.įor grilling and serving: Heat the grill to high heat. Saute the merguez over high heat until caramelized and slightly crispy.įor the salsa: Mix together the jalapenos, tomatoes, onions and parsley in a nonreactive mixing bowl. ![]() Season with salt.įor the merguez: Combine the beef and lamb with the cumin, allspice, coriander, fennel, paprika, cayenne, garlic and onions. Puree slowly, adding the reserved liquid until a paste-like puree is achieved. Once cool, transfer the chickpeas to a blender along with the tahini and lemon juice. ![]() Drain, reserving the cooking liquid, and cool. Cook until tender over medium heat, 1 hour. Add the chickpeas, cumin and 8 cups water. Refrigerate the octopus.įor the hummus: Heat some oil in a medium pot and saute the garlic. Drain, discarding the broth, corks and vegetables. Simmer over medium heat for 2 hours, and then remove from the heat and let stand for 30 minutes. Cook until translucent, and then add the broth, vinegar, corks, octopus and some salt and black pepper. 2 tablespoons smoked spanish paprika (sweet)ġ medium octopus (about 5 pounds) (will shrink extensively)ġ pound dried chick peas, soaked overnightĢ heirloom tomatoes (any ripe tomato will work), finely dicedġ bunch fresh flat-leaf parsley, finely choppedġ/4 cup extra-virgin olive oil, for grillingįor the octopus: Heat the oil in a large pot and add the garlic, carrots, onions and celery.
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