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Yummy!

Excellent

Amazing 💯

Thank you Chef Alex Fargas love your video 🙂

It is a dish on my repertoire and one of my favorite . Note that octopus lose around 40% of its mass when cooked so you need to take that into account . For a big baby like a 2 kgs octopus you are left with around 1.2 kg . As a starter I count 150 gr of cooked octopus per person and as a main 300 gr. Also perfect dish to be served as tapas like in Spain with a glass of white wine while waiting for the diner . Enjoy 😉

no not so good

I loved it.

Hi what kind of cooking that u have very nice cooking 🎉 congrats 💐

6hrs 😢 Ramsay ⏰️

Ay Dios mío 😨 yo mejor debí haber estudiado Culinary art 😅instead of Cosmetology- both professions cost the same amount of $ 🇨🇦😅interesante cuánto yo decidí estudiar Hair, mi hermana decidió arte Culinario. En el mismo instituto y ella Cósina rico 🤤 y yo no la dejo envejecer. Pero a veces no quiere Cósinar. Y aquí me tienen viendo estos recipes para yo hacerlo.

E tanto lo que habla que hasta aburre, y se tarda para guisar unos simples camarones al ajillo

Do I have to put the octopus for 6hours in the water? Or in the air?

Wow ! That looks good , Alex ! But the Alioli scares me. I don't have a stick blender , and in Australia they're expensive. $800 AUD ! Thanks for the video.

Nice!

Thanks Alex ! Very easy to understand . I will cook this recipe soon . Thanks for the video , hope you get thousands of subscribers this year !

Great collaboration , Alex ! This could get very interesting - Spanish and Japanese fusion. Chef's right about too many restaurants and not enough people , so it's very wise of him to keep calm and not overextend . I would prefer to eat tuna like that instead of in a roll . I live in Sydney , and most of the mid-price Japanese restaurants do the same thing , you know , sushi rolls and the like. I used to go to Capitan Torres Spanish restaurant in Sydney for over 20 years . Traditional Spanish which I like more than the modern restaurants like Balcon in Sydney , but a few years ago , Marco , the owner of Capitan Torres, had to sell because his kids didn't want to run the business. Such a shame ! If I go to Hong Kong ,I'll definitely visit your restaurant and Sushi Koo . All the best , amigos !

Why don't you roast it hole Botin

Yo lo quiero comer ahora.

Great idea cooking the gambas with the heads first, because in Germany the gamas doesn't have a lot of flavour like the gambas in Spain. I will try it now like this, but not with so much chilis. 😂

Thanks , Alex ! I will try this delicious recipe very soon. A happy new year to you and your family , and here's to your channel attracting thousands of subscribers ! Mike in Australia.

As someone from Asia, do NOT eat prawn heads because of cadmium (a heavy metal which gives you the you gastrointestinal problems), even if theyre well cooked. Cadmium is classed as a category 1 carcinogen by the International Agency for Cancer Research. Also, if you remove a head, you also have to remove all the gunk and part of the stomach. At least I do. I Ugh!

Lol drainer or strainer?

Fantastic, chef Alex ! I'm going to try this for Christmas. I hope you get many more subscribers ! All the best ! Mike from Australia.

Just found your Chanel! and subscribed.. thank you! We have a small farm in Sisters, OR USA and raise all our meats and process them on property.. we just processed two suckling pigs and will definitely follow your recipe using my Sous Vide!.. Amazing! Thank you

Thank you so much. Ill try your recipes this weekend.

Superb instruction. Never seen anything like it, bravo!

Yumyum

Why do you say you’re cooking the octopus but the tentacles you put in the pot are already cooked ?

this looked fantastic, thank you!

Great going Alex. Love, always.

I don't really like aioli and those beautiful potatoes are smothered with it.

¡Este es mi plato español favorito de todos los tiempos! Me encanta y lo tengo cada vez que voy a España, ¡y más de una vez! ¡Me encanta la idea de salpicar un poco de vino para enfriar la sartén mientras el ajo se quema fácilmente y es una gran idea para las cabezas de pescado! Voy a probar esto la próxima vez. ¡Gracias!

Delicious

Looks absolutely delicious.

Great video

Gracias Chef Alex Fargas

Looks delicious.

😮🍽 wonderful union of nutrients

Thank you for hosting me on your channel!! It was amazing experience and had so much fun making the video.

Hi ❤️🙏🧑‍🎤I'm Iranian gir 🌹🧑‍🎤l village cooking is relaxing and nice 😍 thanks for your support 😊❤️

Love yr vid and yr food

Bro, I am finding it hard to understand why you will wash a bag of marinating into the sink! Then again, your pot is crying with your scraping with the aluminum spatula. Your soup is definitely going to have a some exquisite taste cuz you have wine and brandy!!! you too loaded with money I can see. But another thing I find hard to crack is why roast bones not marinating with your tomato paste ( you save time, get best taste, however top coloring and aroma are fine practice, that comes with time over practice). Too much of working, to get to the finishing🤔. The vacuum packing using the slow cooking machine is great , that is based on if you are having some tens of thousands of dollars to waste on energy. Getting a cast iron pot is best for flambé, you dig me, plus you have a big restaurant, you have the money and lastly, get grandmas wooden spatula! I love your oven bro, its a beauty!!! Your cooking energy will need my pay check for a plate🤭 Thanks 🥰

Im leaving in Spain Madrid, i love cochinillo 😊

You popped up in my recommended feed and I'm so glad you did. The lamb ribs/belly are my favorite cut on the animal! Instant sub :)

How many degree should we do if we bake by home oven?

Love this Chef Alex 🔥

The food looks so delicious, I want to eat it too

Hên hâo.... hâo Chī..... besos desde Mérida.... Xī bān yá

Alex yo prefiero que des la receta en zhōng wén..... besos

Jajaja hên hâo...... hên hâo.... besos desde Mérida en Xī bān yá....