2 large (or four small) tentacles
15 oz tomato sauce
1/2 small onion, chopped
1 tsp chili powder
1 pepper and garlic to taste
Directions
Beat tentacles to tenderize. Boil for about 20 minutes in salted
water. Slice. Heat frying pan and just enough fat to cover the
bottom. Fry onion. Add tomato, chili powder, pepper, garlic powder,
and let simmer one-half hour. Then add sliced octopus and simmer for
another hour. Serve over fresh cooked rice.
Pauline Calugan
"Island Edibles," Sand Point, AK
Servings: 1 servings
Octopus Spanish Style Recipe brought to you by Recipe Ideas
Categories: Seafood; Spanish
The History of Recipes
Academics have tracked the existance of recipes back into the distant past, certainly as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these early records were just simple hieroglyphic instructions for meal preparation.
As our culinary historical trip moves on a few more years there are a couple of recipe books which appeared in the 1300s ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that is popular today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of that time. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy lands, including spices such as basil and coriander. These new foods and tastes was responsible for a surge in manuscripts on cooking, many of which are now in private libraries. Like it or not, the introduction of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Octopus Spanish Style recipe.
