Spanish > Tapas > Seafood Tapas

Ajoblanco with Octopus Recipe

Ingredients with Measurements:
- 1 cup blanched almonds
- 2 cloves of garlic
- 2 cups of water
- 1/4 cup of extra virgin olive oil
- 1 tablespoon of sherry vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of white pepper
- 1 pound of octopus, cleaned and cut into bite-sized pieces

Special equipment needed:
- Blender or food processor

Step-by-step instructions:

1. In a blender or food processor, blend the blanched almonds and garlic until finely ground.
2. Slowly add in the water, olive oil, sherry vinegar, salt, and white pepper while blending until smooth.
3. Chill the ajoblanco in the refrigerator for at least 1 hour.
4. In a pot of boiling salted water, cook the octopus for 5-7 minutes until tender.
5. Drain the octopus and let it cool.
6. Serve the ajoblanco in bowls and top with the octopus pieces.


Time:
Preparation time: 10 minutes
Cooking time: 7 minutes
Temperature:
Chill the ajoblanco in the refrigerator for at least 1 hour.
Serving size:
4 servings

Nutritional information:
Calories per serving: 350
Fat: 28g
Protein: 18g
Carbohydrates: 9g
Fiber: 4g

Substitutions for ingredients:
- Almonds can be substituted with cashews or pine nuts.
- Sherry vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Octopus can be substituted with squid or shrimp.

Variations:
- Add a handful of fresh spinach or arugula to the ajoblanco for a green twist.
- Top the dish with chopped tomatoes or cucumber for a refreshing crunch.

Tips and tricks:
- To blanch almonds, place them in boiling water for 1-2 minutes, then drain and rinse with cold water.
- To clean octopus, remove the head and beak, then rinse the body under cold water.

Storage instructions:
Store the ajoblanco in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
This dish is best served cold and does not need to be reheated.

Presentation ideas:
Serve the ajoblanco in a clear glass bowl to show off its creamy texture.

Garnishes:
Garnish with a drizzle of olive oil and a sprinkle of chopped almonds.

Pairings:
Serve with a crisp white wine or a cold beer.

Suggested side dishes:
Serve with a side of crusty bread or a simple green salad.

Troubleshooting advice:
- If the ajoblanco is too thick, add more water until it reaches your desired consistency.
- If the octopus is tough, cook it for a few more minutes until tender.

Food safety advice:
Make sure to clean the octopus thoroughly before cooking.

Food history:
Ajoblanco is a traditional Spanish soup that originated in the Andalusia region.

Flavor profiles:
Creamy, nutty, tangy, and savory.

Serving suggestions:
Serve as a refreshing appetizer or light lunch.

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Region: Spanish

Taste: Creamy, Savory, Tangy, Briny, Umami