Paul the psychic German Octopus has apparently also tipped the Hun to overcome us today. This creature apparently chooses a mussel from one of two containers - one with a German flag, the other bearing the flag of their opponents. This would be bad enough, but the bloody animal was born in England!
His prediction success rate of 80% is worrying. For our prospects today certainly, but more so for the highly paid pundits that the BBC and ITV employ. Not only does Paul predict results better, he is more easy to understand than Emmanuel Adebayor, and better looking than Adrian Chiles.
Drastic I know, but this may be our only hope -
Spanish Braised Octopus in Paprika Sauce
This is a very simple recipe once you have prepped your octopus for finishing -- instructions are linked below. Basically you braise the octopus in its own juices, then cut it into pieces and dress it with a paprika-garlic sauce when it is still warm. This is a variant of a Spanish recipe known as "a la gallega." Any size octopus will work with this recipe, which serves 4 as a starter or tapas.
Prep Time: 3 hours, 30 minutes
Total Time: 3 hours, 30 minutes
Total Time: 3 hours, 30 minutes
Ingredients:
1-2 pounds octopus
1/2 t. salt
1 t. black pepper
3 chopped garlic cloves
1 T. sweet paprika
1/2 cup olive oil
2-3 lemons
1-2 pounds octopus
1/2 t. salt
1 t. black pepper
3 chopped garlic cloves
1 T. sweet paprika
1/2 cup olive oil
2-3 lemons
Preparation:
Braise your octopus as directed in the instructions below.
Meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Serve warm or at room temperature with slices of lemon.
Braise your octopus as directed in the instructions below.
Meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Serve warm or at room temperature with slices of lemon.
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