Inessa

Inessa Homemade gourmet French, Italian, Mediterranean, and Russian cuisine made to order for anything from

Chorizo chili
22/01/2019

Chorizo chili

Долма
11/01/2019

Долма

06/01/2019
charlotte cake
30/10/2018

charlotte cake

06/10/2018
Испанией навеялоосьминог по испански:Ingredients1 yellow onion, coarsely chopped3 cloves garlic, peeled and crushed1 lar...
21/07/2018

Испанией навеяло

осьминог по испански:

Ingredients
1 yellow onion, coarsely chopped
3 cloves garlic, peeled and crushed
1 large bay leaf
1 1/2 teaspoons smoked Spanish paprika
1 1/2 teaspoons kosher salt
1 tablespoon olive oil
1/2 cup white wine

Octopus:
1 (1 pound) piece Spanish octopus
2 tablespoons olive oil
Sauce:
1/3 cup braising liquid
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
salt to taste
1 pinch cayenne pepper to taste
Directions
Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.

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