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spanish-octopus-235623.json
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spanish-octopus-235623.json
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{
"directions": [
"Cut tentacles from octopus heads (just below eyes) and discard heads. In 5-quart heavy pot, combine tentacles and enough water to cover by two inches. Add pickling spice, salt, pepper flakes, and 1/2 cup lemon juice, and bring to boil. Reduce heat and simmer, covered, until octopus is tender, about 40 minutes. Remove from heat, let rest 5 minutes, then drain. Refrigerate tentacles until chilled, then cut into 3-inch pieces. In large bowl, toss with remaining lemon juice and kosher salt to taste."
],
"ingredients": [
"3 (1- to 2-pound each) octopuses, cleaned",
"1/2 cup pickling spice",
"1/4 cup kosher salt, plus additional for seasoning",
"1 tablespoon red pepper flakes",
"3/4 cup fresh lemon juice (about 4 lemons)"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Seafood",
"Octopus"
],
"title": "Spanish Octopus",
"url": "http://www.epicurious.com/recipes/food/views/spanish-octopus-235623"
}