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Spanish Octopus - Spanish-Style Braised Octopus Recipe
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- Опубликовано: 27 июл 2017
- Learn how to make Spanish Octopus! Go to foodwishes.blo... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Spanish-Style Braised Octopus recipe!
Check out the recipe: www.allrecipes.com/Recipe/259483/Spanish-Octopus/
Chef John, this has given me inspiration to modify my mother's Portuguese octopus salad recipe (salada do polvo), which is a dish you should check out sometime! Keep up the great work! I'll let you know if I'm disowned or not after I tinker with mom's recipe. I mean, after all, I am the Ahmad Rashad of how to cook my cephalopod.
If you want to borrow my house in Spain for free, let me know. Spend a few weeks, sample the food and stir up some new recepies.
Abey... Gaaandu ... Subtitles give down not understanding....
I HATE YOUR DAD JOKES!
Aaaaaaaaargghhh!!!
Chef John, you don't need an award, you're the best.
"If you want this today, make sure you start it yesterday." LOL
There was a 30 second ad and I didn't skip it for you Chef John.
Very good of you!
Delicate Dark awwwwww
That's loyalty right there
You still haven't heard of Adblock, aye?
Adblock hurts content creators and this guy is a champ for watching them
You are the Mr. Sulu of your Cthulhu.
Thank you so much, Chef John. Please, never stop teaching and sharing your passion with the world. Never stop making delicious and inspiring food approachable to people. Most importantly, never lose your joyous manner and generous spirit. You are a treasure.
I love my 2 AM chef John videos
Same.
When I was a teenager living in Spain for a summer I ate so much of this once before a drive through the mountains 🤢 surprisingly tasted almost as good the second time. Needless to say I'm going to give this one a try. Thanks chef John!
Great story
Hi! I've been watching your channel for 8 YEARS now! I love how barely anything has changed in the way you make your videos.
The tricks to make the octopus tender are only used for fresh octopus. If the octopus is frozen and the thawed you dont need any tricks, in fact freezing fresh octopus before cooking it is the simplest trick you can use.
Idk what time it is, i am a simple person. I see Chef Jonh upload a video, i click it and hit like. I don't even make the recipes most of the time, i just watch for Chef John's sass
**cooks in spanish**
"Hola! Esto es el chef John de Deseosdecomida.com con... Pulpo español!"
I got that reference :-)
Olé
Hola
cooks the Spanish
I just tried this, it was fantastic. My wife who is very picky about food also said it was one of the best things I've made. Thank you for demystifying the cooking process. I let it boil a tad too long, so the end of the tentacles were slightly overdone, but the thicker parts were perfect.
Non-coastal peoples just watch and imagine, like me. I love Chef John because this is the only place I'll ever see this cooked.
This is such an approachable octopus recipe! I’ve always been scared to try to cook octopus but this looks so good and so easy! Thanks chef John!
At first, I was just kinda 'meh' about this, but decided to watch it anyway. You've turned my mind on octopus and now I want to make this.
Side note, really shouldn't be watching your videos at 12:44 am. I don't need to be hungry right now.
same! I started watching like I'm never going to make this, now I am wondering where I can buy octopus! Rest of the ingredients are really simple too
The funny thing is that I don't even have an interest in making 85% of these dishes. But his skill, and charming, easy going manner makes watching his posts such a joy. I have not missed a video in the last 6 months and I've learned some great techniques. Thank you Chef John!
This is worth making because octopus is usually expensive in fancy restaurants
Why doesnt anybody look at these amazing dishes? The closest to present time I see is one year ago! This, like all the others Ive seen, is delicious. It is one fine "tapa". By the way, are you a pro- chef? You certainly have flair and every step of each dish is done with lots of class. Thank you.
Whole time: "Where's the cayenne? where is it dammit"....Gets to end : Oh thank god there it is"
It was an emotional roller-coaster for me
I really love how you ex-spain-ed this method Chef very easy to understand!
style and personnality is everything
From baklava to octopus...interesting...not complaining at all because I'll take a chef John video anytime
Chef, I'd be interested to see your take on a "smash burger" with your own secret sauce take as well. While it's summer!
Agreed
Yes!
If any of you know about Serious Eats/The Food Lab, Kenji has an amazing "ultra-smashed" burger recipe. The video for it on youtube is also amazing.
God I dislike the flavor of the month shit the cooking community always has going on
Love me some late night Food Wishes
Octopus is amazing. How we usually cook it in Spain is just in Salted Water, and then once its ready we just slice it and serve it with Pimenton and Olive Oil, sometime potatoes as well, and it tastes amazing. Great vid btw
I'm very impressed. It's the rare chef, (TV, online, or local), who would try his/her hand at octopus. It is notoriously challenging to get "just right." In addition, the palate of many in the USA is such that this is "too different." It is great to see something so infrequently recommended get showcased. Bravo!
Growing up in Southern California, with my grandfather working at a great seafood restaurant, we had and loved octopus. He also made the best deep fried calamari sandwiches on seeded buns. I'd love to see you make those. He would also make abalone steaks, tenderized and lightly fried. Ahhhh, the memories!
Albert Valencia iiiii
wow, all sounds delicious! Nothing better to me than some good seafood
"we did not beat the octopus on a rock".....lmao..
That is very useful method and traditional in fishing villages.
This is the best Octopus recipe I have ever seen and heard...!!! I am sleepy now. I have to go to bed so I can prepare yesterday for today! Cheers
Chef John's voice is like the soft undulation of the sea on a calm sunny day.
You are the Mackin' of your Spanish Kraken..😂😂😂
😆 😆 😆
I can't wait to try this! We just got a great seafood market with everything amazing. I love your recipe videos.
This was fabulous and it is evan better than my favourite restaurant for Octapus, just delicious.
I don't fancy myself as any kind of a wonderful cook, but this recipe was spot on. If you follow the recipe to the letter the outcome will be very pleasing.
Play this in 0.5 speed and listen to the drunk chef
hilarious!
Omg that is hilarious!
LMAO!!! 😂😂😂😂 His voice is perfect for 0.5 playspeed! No one else can ever 😂😂😂😂
omg...lmao
1:22
Ok, I don´t wanna be that guy, but I guess this time I have to. Chef, I know this is YOUR TAKE, but let me tell you a couple of tips. 1. you need the skin. In order for the skin not to brake, like yours, you have to boil water (UNSALTED WATER), and sumerge the octopus 3 times, for only 5 seconds each, and then let it cool down for 5 minutes in between dives. The tentacle will curl (that´s what she said), but the skin will stay firm. Then you can continue with your cooking/ tenderizing method of not boiling it in full water. 2. Olive oil SHOULDN´T get charcoiled because it becomes very bitter and toxic. Always serve extra virgin olive oil uncooked. 3. In spanish cousin, serving that style of octupus (pulpo a la gallega) with that much water on the plate, will get you arrested jajajajaa. Also, sprinkling some Kosher salt on top of it at the end will give you pleasant dreams!
I´m sure it tasted good, but just given you a couples of good tips from my old spanish gradmother that might help improve your flavor. Cheers.
And, if he use an spanish octopus in the western USA, most probably the animal was frozen before being exported, making mechanic tenderezitation (beating or hammering it) unneccesary, if you use a fresh octopus you have to tenderize it.
Well: this is sooo easy. And it looks like a perfect recipe to me. Can't wait to try this out! What I know already is that you're absolutely right about all that fuzz about chewy and rubber-like squid or octopus: It will be still soft if you cook or fry it for just a few minutes. Then they will turn chewy if you've been cooking them too long to keep this stage. (They are beeing served even raw in sushi or as sashimi. Just be sure to have best quality for that.) But if you keep cooking them for 45min or even 1 hour, they will turn soft again. So if your squid or octopus turned out rubber-like and chewy and your recipe allows you this option: throw 'em back into your pot or pan. With the sauce. And keep cooking it quite a bit longer. And you'll find it as soft and tender as wished for.
Thanks again for this wonderful recipe!
Adding a nightshade like tomato or roasted eggplant would really round this out. Great video!!
"If you want this today, make sure you started it yesterday" thanks let me get my time machine ready
Thanks for teaching me stuff dad
had octopus in Barcelona twice, and I want more! This looks so good! Its hard to get hold of octop in Norway .... :(
I just got done with the peach crisp and I find out I have to go buy some octopus!
almost every time i click on your video i think 'eh, im not actually that interested in cooking and this dish doesnt seem that interesting but im bored' and yet i always end up enjoying myself, you just cant but love a little bit of chef john once in a while
7:30 - There it is...
I love the reflection of the ceiling on the top of the pot. Looks kind of like an ornate coffered ceiling.. :0)
Chef john Im trying to sleep
No you're not!
Azure Flash hehe
I think the octopus wud say the same
awesome video Chef
I found many Octopus but none of them spoke spanish.
@1:04 is that spanish medium-high or just regular ol' medium-high?
2 weeks has been too long! Don't make me use Bottled lemon juice!
Mouth watering...
Chinese waiter to customer..."How was your octopus"...
Customer "It was Rubbery..."
Waiter "oh thank you very much"
>And add some Italian parsley
Me as a Spaniard: "TRIGGERED"
Oh god yessss there's only one place in Dallas that makes this and it's soo good!! The most tender octopus ever!
Melissa Huynh
Shut up Melissa
Reminds me of one of my favorite game, Day of the Tentacle.
Cool story, bro.
You are the Man of your cayenne.
Chef. Go to bed. Youre tired.
I can't eat octopus. They're so elegant, mysterious and smart. And it looks kinda gross on a plate.
But I watched it anyway.
How many tickles does it take to laugh at a chef jon video?Ten tickles:)
10 bucks says the key demographic for this video has not watched this video and everyone else has.
Keep Them Puns coming!
never had octopus before
Mr Not That Famous Wow I really find you everywhere... I know this sounds annoying... But why not stream you doing a recipe?
If done right, it can be very delicious.
Just don't ever eat that octopus crap from a Chinese buffet.
We need to initiate a well being check on Chef, wheres he been?!
let me know when Chef John makes food normal people can make in their everyday lives....
Octopus is one of the animals I refuse to eat because I think they are more intelligent than my roommate.
Hypatia4242 stfu if you ever say anything stupid like that ill fucking kiss you
so u ate your roommate?
can you make an North Indian Style meat Baryani? I love Indian food!
JACK ATTACK Right on 👍 We LOOOOVE Indian Food too! Noms
JACK ATTACK *Biryani
And actually it's a South Indian ( Hyderabad ) dish.
@Prasenjeet Saha Biryani is originally Persian if anything, and while Hyderabad has an unique Biryani it certainly is not the only Biryani in India. There are two unique Biryanis in North India - one from Lucknow and one from Delhi.
Anirban Samanta, yeah that right, Delhi has the best tasting food and style in my opinion.
Prasenjeet Saha, Although, the Boti Hyberabadi Baryani is pretty badass too.
Anirban Samanta fuck off
If it was more popular the octopus population would be extinct... It's a good thing it's not popular...
Are there octopus Farms???👻
Fuck ima make that
No you won't. And neither will I. None of us will.
GameraTheBrave Most actually do make his recipes, have you seen his blog and twitter lol
GameraTheBrave I did.
I don't eat food that's more intelligent than a lot of voters.
CLICKED SO DAMN HARD.
Um. It's been two weeks. I'm going through withdrawals, sir.
Just can't consider this one; I have moral issues with eating anything smart enough to open a combination lock.
Stormcaller3801 I used to love eating octopus. Now I rarely do it because the guilt is overwhelming.
Jaxa Taxa there can be only one.
Me too! I'm sure they are sentient.
I assume you don't eat pigs then? Since they are way smarter then dogs
I feel the same way. Except I would eat a human so I really don't know what I'm trying to say here.
salt wasn t spanish? Damn
I thought that was a dried salamander in the thumbnail
I tried octopus once never liked it but yours looks like it would taste good
The RedNeckThug20 curious too...
Gordon Cowell yes it was and it had a really fowel taste
The RedNeckThug20 You mean foul? Maybe it wasnt cooked well, nicely cooked and fresh octopus should be tender and sweet.
Maybe if you stopped being racist you would like it.
WHYY!!? does every line sound like it's the last thing your going to say
I'm scared of many small holes, so this was pretty hard to watch...
Emerl - You too? It's called trypophobia and I was cringing and squirming the whole video...but I still watched it. LOL.
lily pods...
Colson Customs - No, lotus pods are the absolute worst. I can't.
You are the Fisherman's Wife of your tentacle.
You are the Spartacus of your Octopus.
The only recipe you have done that grossed me out.
Warrior Son What????
me too
Warrior Son rude
Octopus is actually pretty darn good. Maybe not as good raw in my opinion, but it definitely isn't bad or gross!
Kelsey Maypole I like sea food accept clams oysters octopus or anything that looks like an alien species that's just me.
Alright, i don't do octopi/squid. Alive, they are adorable but they gross me the eff out when cooked. Like that shot of Jon pulling the tentacle out of the congealed onion mixture... I literally gagged.... Just thinking about it... ugggggg....
Duck blood soup, black pudding, pigs feet, sign me up! But not this stuff. If you like it, great! Me being grossed out means more for you.
Still giving the Chef a like. Respect for someone with different opinions.
Guuurl, you are missing out.
You like duck blood soup but not Octopus? Smh you crazy.
rainwater739
A very respectful way of putting it!
Duck blood soup!? Ugh... that is just terrible of you..
"Guuurl, you are missing out."
Missing out on gross ass cthulhu spawn?
Chef John You are My Hero, and therapist.
I tried this recipe and it’s delicious!!! The octopus is so soft!!! Perfect! Thank you!!!!
Tried this method with frozen octopus, it turned-out very tender! Thanks, Chef John!
You are the Spartacus of how to cook your octopus!
Just came back from the Galicia region in Spain where this is a speciality. Was wanting to make it back home and...boom...Chef John hits me up.
He reached two million! So glad, he deserves every view.
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.
probably the most attractive plate of food ive seen you make
Wine corks are a common misconception. In southern Italy octopus is street food and you would see merchants boil lots of them in big pots for the hungry customers. In order to keep track which octopus has been put in when, the cooks put strings on it with numbered corks floating on top. Tourists watched it and thought the corks were important for the cooking process and the myth was born. ;)
Suction cups are the best part. :) Thinking of adding some Spanish chorizo when I try this.
Mmmm.... I'm watching this at the breakfast table and it still looks yummy! 😀
Chef John is the only thing that will keep me up this late
Great recipe, made this with braising steak and red wine, added potatoes.
Simple & Delicious.
Thank you
your recipes have been feeding me for a long time! this looks fantastic I'll make it soon.
I love you. Going to try this next week. Without bashing anything on a rock 😂😂😂
You are the Poseidon of Decidin'. I love this guy
Even chef John can't make this dish look yummy.
I had some pulpo in Barcelona a few months ago and it was the best seafood I've ever had!
thank you chef .you are the best
Pulpo en español. When I vacationed in Mexico, most of the restaurants near the resort had pulpo on the menu. However, we were all told not to eat outside the resort, and I was used to having it at Japanese restaurants anyway. I'll give this a try. Thanks, John!