Spanish Octopus – Spanish-Style Braised Octopus Recipe
Learn how to make Spanish Octopus! Go to https://foodwishes.blogspot.com/2017/07/spanish-octopus-now-100-trick-free.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Spanish-Style Braised Octopus recipe!
source
Check out the recipe: https://www.allrecipes.com/Recipe/259483/Spanish-Octopus/
The cadence of this guy's voice: ➡️⬆️⬆️⬆️⬆️⬆️⬆️⬆️⬆️⬆️⬇️⬇️
Honestly as delicious as Octopus is, Im glad it a niche dish that everyone sleeps on. I would hate for those guys to go extinct or some shit from over fishing due to rising demand.
Is that your normal speaking voice?
FYI lebonese olive oil will always be better and tastier.
Your voice drives me nuts xoxo
Please… please change the narrator his voice gives people anxiety.
Sorry, I like your videos, but I can't endorse killing octopuses. They are obviously intelligent and empathetic creatures. They deserve better.
Octopus is AWESOME, slime and all! 🤣🤣🤣
Its burn
How to make octopus tender from Crete- 1. Beat with a hammer for 10 hours. 2. Run through a clean cement mixer overnight. 3 Freeze & thaw. They worked out #3 after they got electricity. 😉
I'm not sure if you notice, Chef John, but in about 80% of your phrases your voice raises one or two words before the end of the phrase.
Good looking dish, annoying commentary.
Nastyyyyy
Again who thinks this guy sounds like he is reading this frm a book?😆
laughed my head off… really enjoyed this.. I worked at a fresh seafood market in Portland Oregon from 17-21 years old.. Learned to truly love GOOD seafood.. and octopus is so surprising.. kind of a fishy clean taste that has a very nice texture.. loved it. We used to make it as an h'orderve with a piece of horse chestnut and a piece of octopus wrapped up in a piece of bacon.. oh yum.. dip that in a kind of wasabi paste sauce.. super delish.. dip in sesame seeds for effect. With a fancy tooth pic and all. These were broiled after the bacon was added to the steamed cooked octopus and the canned (hum) water chestnuts.. soooo good.
Remember going on holiday to L’estartit When I was like 7 going to a restaurant with grandparents and younger brother. And deciding to go for some octopus in some garlic butter sauce
Hello Chef. The beating only applies to a fresh caught octopus. But you can get the same result if you clean the octopus then freeze it for about 48 hours. The freezing breaks down the fibres. In the mediterranean, octopus is considered a true delicatesse with lots of recipies from country to country..Bon appétit
Dang!! I'm sure there are people who like this, but I 🎶just couldn't take…. 🎶any more…. of his 🎶sing-song cadence. 🎶Once in🎶 a while,….. ok… But 🎶 every syl🎶lable… That he would say…🎶 Would… In itself..🎶.. Be a 🎶little bit…. Of it's own…🎶. Little🎶 song… 🙄OYE
Couldn't finish this otherwise intriguing 🎶 recipe. 😉
Thanks for the vid. 🎶La la la la… 🎼🎵🎶🎶🎶🎶🎶🎶
I tried this recipe and it’s delicious!!! The octopus is so soft!!! Perfect! Thank you!!!!
I found many Octopus but none of them spoke spanish.
Watch on mute with subtitles. You’re welcome.
with how much you cooked it Its gonna be Spanish rubber…
You are so entertaining and your recipes are delish
You left out "extra credit if the wine is Spanish".
do you think an octopus can be spanish? and the whole point of braising is that it is not fully submerged, it is supposed to be shallow.. so turning means you have undone the braise. (this is proved by you trying to pan grill the octopuss at the end?!!! why would you do that !!?) the limited stock available means you need to use it wisely so uncovering the octopuss is good but you must not turn it , that is your opportunity to finish it under a grill to gain the maillard reaction. (but a stock turbocharged maillard reaction) . if you turn it the octopuss you are attempting to stew without enough stock!! equally bad as turning .. what happens when you turn is a no maillard reaction braise!! yuck or a not enough stock stew!!! again yuck … but i think you are confusing the way a restaurant prepares a braise and how you would do it at home, hence the confusion about stew and braise. This is the main reason why your mum cooks better… she does not try to feed a restaurant, or show off, she braises or stews for you… no confusion… i have never heard of a braise that halfway through you put it in the fridge unless you work in a restaurant that needs to serve people tommorrow. trust me , forget the turn , uncover the octopuss , place it under a grill and get as much colour as you dare (watch it constantly unless you like putting food in the bin) . remember the simple keys , colour, flavour and the least amount a fat to cook as possible. that way the only thing you need to perfect is your stock.. simple..
Eck
What the fuck is wrong with this guy's tone and voice.
Great Caddyshack reference at 8:03!
Great dish