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Titaina recipe

Titaina recipe


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  • Dish type
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I had this at a tapas bar in Spain way back and was able to figure out how to make it. It's an easy way to clean out the fridge and cupboard. But you could always pair it with a salad or other veggie side dish for dinner.

72 people made this

IngredientsServes: 4

  • 2 tablespoons pinenuts
  • 1 tablespoon cooking oil
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 small onion, chopped
  • 1 tablespoon minced garlic
  • 1 (400g) tin diced tomatoes, drained
  • 1 tin tuna, drained
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • salt and pepper to taste

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Toast the pinenuts in a dry frying pan over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
  2. Heat oil in a pan over medium heat. Add the red and green peppers, onion and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt and pepper. Simmer for about 15 more minutes. Stir in the pinenuts, and serve.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (23)

by Ewi

Easy to prepare and taste wonderfully! I added some chili peppers to spiced it up! Great on its own, very filling. Thank for great receipe!-12 Feb 2013

by StephanieM

I was looking for something unique and totally devourable for a party last weekend...This recipe was a hit. I've never prepared a dish that disappeared so quickly. (And I doubled the recipe!) I took the advice of another reviewer and served these on slices of my favorite baguette, drizzled lightly with olive oil, topped with the Titaina and then toasted briefly under the broiler. The only adjustment I made to the topping was to add a couple splashes of balsamic vinegar, which I think really brought out the complex flavors of such a simple dish. I used a large can of albacore tuna and fire roasted tomatoes from my local organic grocer. Still, no one could believe that anything came from a can...not to mention that I put cinnamon on tuna Thank you, thank you, thank you!-26 Dec 2006

by TUNISIANSWIFE

this is very good with a few tweaks. Kept all proportions the same, but used jarred roasted red peppers, 1 jalapeno for a bit of zip, fresh chopped cilantro,and garnished w/some oil-cured black olives. I couldn't see the sense in cooking this for as long as stated, unless it is supposed to be the consistency of a chili sauce, maybe? Never having this before and no posted pic, I didn't know if that was what the consistency was supposed to be, but preferred it less 'mushy'. Added the drained tomatoes after sauteeing the veggies, and added the spices; threw in the tuna and cilantro at the very end. When I tasted this, the cinnamon was very apparent and did not meld well with the tuna. It needed some citrus for the sake of the tuna. I didn't have any fresh lemons to garnish with, so added 3 packages of True Lemon(dried real lemon that no kitchen should be without) This drastically improved the flavor! the tuna stood out, and it subdued the cinnamon, and added no sour taste, only the taste of lemon zest. I would only prefer this hot if it was going to be served over pasta(which would be a great Lenten dish) but instead, liked it at room temp to serve w/fresh baked savory bread. thanks for the recipe that can be tweaked to taste. Super quick and easy and can use your imagination for a variety of ways to serve it.-17 Jan 2007


The best Spanish tapas

We propose a route through the tapas of Spain that you will not be able to resist. Although in each autonomous community the tradition is different, there are a series of recipes that you have to eat whether or not you like Spanish tapas. Today we are going to focus on those cities that hide gastronomic treasures in the form of tapas. The tapas culture is deeply rooted in Spain. Whether in the form of pintxo, tapa or ration, there are some essential dishes depending on the town.

Of course, although we have linked some of these tapas to a specific city, we know that they are dishes that are usually served all over the community. This is a selection of very characteristic tapas from Spain, some older and some newer… which would you include?


MY KITCHEN IN SPAIN

I've never seen that before - it looks fantastic!

Mad Dog: Typical of Cádiz and Huelva. Give it a try--just take care not to overcook the tuna, or it becomes dry.

Have to smile as pot roasts have never been 'my thing' ! Remember being a little surprised that on visits to private homes in the States this indeed seemed a favourite dish . . . geography, cultural background - still do not prepare it at home :) ! And the tuna I usually eat is still almost swimming !! But truly like your tuna dish . . . like all the sauce ingredients and the fact the fish will still be pink in the centre . . . this recipe certainly is on the way to the kitchen . . . shall report back . . .

Eha: I resist pot roasting tuna, as it is so good simply grilled rare or, as you mention, almost still swimming. But, if you take care not to overcook it, it is sublime. Beats beef.


2. Esgarraet (Roasted Peppers and Salt Cod)

Esgarraet (also known as Esgarrat, Escalivada or Aspencat) is a salad made from roasted red pepper, chunks of cured cod, garlic, black olives and olive oil. The recipe is quite simple – the peppers and cod are grilled (roasted). Once cooled down, the peppers are peeled and subsequently cut in strips. Regarding the cod – the bones are removed, and then the fish is “crushed”. At the final stage, the salad (mixture of pepper and cod seasoned with garlic and salt) is decorated with black olives. And like almost everything in Mediterranean cuisine, the salad is then generously sprinkled with virgin olive oil.
The final product – esgarraet, has a very unique flavor determined by contrasting contribution of salted cod and sweet paprika, “broken” by pungent taste of raw garlic.

Esgarraet is very popular in the region of Valencia, so not surprisingly, it also has its local “flavors”. For example, in Castellón, traditionally the baked eggplant is added to the salad. There is also esgarraet version called “Aspencat” where the codfish is replaced by mojama (filleted, salt-cured tuna). In another regional version popular in Catalonia and called “Esqueixada” the red paprika is replaced by tomatoes.
Given salads’ composition, it is easy to conclude that “esgarraet-like” salads have deep roots in traditional Mediterranean cuisine. Another common part – they are all eaten cold.

Note: In Catalan, “esgarraet” means “scratch” (in this case “cut” in pieces) reflecting the fact that salad’s main components – paprika and fish are cut in fine narrow pieces (similarly, the name “Esqueixada” can also be translated as “torn” or “ripped”).


  • Lore
    • The Titans have the largest number of people killed in Arks lore outmatching everything else as:
      • They nearly wiped out the entire planet killing billions of people and pushed them to the point of causing the remaining survivors to create the Arks and flee the earth in order to avoid Extinction (pun not intended) which this point in and of itself is enough to give them the highest kill count within Arks lore alone.
      • They killed off countless survivors who made it to the planet after they were chosen by the Overseers to help attempt to kill off the Titans and cleanse the earth of Corruption. However, those survivors couldn't "respawn".
        • As a Homo Deus, Helena fixed the problem by making a protocol within all survivor implants that causes survivors to cheat death over and over until they kill the King Titan.
        • In Ark chronology, they may not be dead because the duo managed to arrive at Arat Prime to immediately send Helena into the Genesis Simulation, who made HLNA the moment she was inside, all in quick succession.
        • The more numerous Titans were as tall and big as the in-game Mek and Mei Yin called them "lesser devils". Mei Yin also mentions that there are giant Titans bigger than her Mek but they were smaller than the in-game Titans.
        • In terms of the ARK lore story, in Diana explorer note #19, Titans are considered "Artificial Hyper Faunal Entities". On top of that, the presence of titans makes them so dangerous that a 0.03% of the human population can live on the ARK universe Earth with Titans wandering around the planet.
        • This also shows the power of the Titans as in Extinction only 4 Titans were left on the planet and they were still keeping all the Arks in space still despite their being only 4 of them left, granted they were among the largest and strongest of the Titans however it still shows their immense power to maintain a planet's worth of element. Based on the Extinction lore, the in-game titans appeared after Helena ascended and Mei Yin killed a majority of the lesser titans when Diana described a walking forest (Forest Titan) approaching Mei Yin and her mek, and a titan that has made enormous tracks near the Snow Dome(Ice Titan).
        • The explorer note describes how the titans and corrupted creatures attack their target by surrounding and overwhelming them. If the ARKs landed when the Element level is too high, each ARK and its life would be destroyed by this same tactic. Therefore, the Element Toxicity Rating is keeping the ARKs in orbit.
        • The Giganotosaurus-the apex predators of the Island, the giga ravages everything in its path with no regard of what it is sinking its fangs into. The giga is the strongest of the 3 ARK apex predators in terms of raw damage. This is similar to the Ice Titan which acts like a wild animal and turns its attention to anything. Both have a short burst of speed where the giga has low stamina but quick running speed and the Ice Titan has jumping to make up its speed. In lore, Mei Yin's giganotosaurus not only destroyed her tames, but it severely weakened the New Legion's power on the Island. Based on Helena's dossier, the giganotosaurus has 4 check marks for both its bite attacks and supposed claw attacks.
        • The Wyvern-the apex predators of Scorched Earth, the wyvern uses its already deadly bite along with its long range, yet devastating elemental attacks while flying. The wyvern is the fastest of the 3 ARK apex predators in terms of speed. This is akin to the Desert Titan, which flies and uses lightning and its flocks to attack from a distance while also moving to any direction and location in a short time. It is given that both are able to fly. In lore, the wyverns destroyed many Scorched Earth settlements as an effort for the ARK to conserve resources. Based on Helena's dossier, the wyvern has 5 check marks for its respective elemental attacks.
        • The Reaper-the apex predators of Aberration, the Reaper uses acid attacks and other forms of attacking to slow down and defeat its prey. It also has natural armor that is hard to penetrate without the use of Charge Light. The Reaper is the most durable and most flexible of the 3 ARK apex predators. This is similar to the Forest Titan which it uses vines to slow down and damage too, it significantly reduces damage due to its wooden body similarly to the Reapers natural armor. The Titan also uses poisonous trees that makes it difficult for survivors to move around similarly to how Reapers can create acid clouds making areas hazardous. In lore, the Reapers were so numerous in the Aberration Element region that they slowed the Futuristic Tribe's progress on the Gateway Project since they needed Element ore. Based on Helena's dossier, the reaper has 4 check marks for shredding armor and a specialty in killing humans.
        • Each of the apex predators are unchallenged or have very few challengers on their respective ARKs but the Mek rivals all three since it is a balance of power, speed and armor. A mek can potentially take each one down in a 1v1 situation. This is true when an ace mek pilot can easily take down each titan. In lore, Mei Yin was able to hold off and kill hundreds, if not thousands of titans in her mek, Diana effortlessly defeated the forest titan, and the duo in the Mega Mek forced the King Titan in a full retreat.
        • Finally the Guardians and Overseers with in specific the Overseers could be used to prepare survivors for the King Titan due to having multiple variations based on difficulty which is similar to how the King Titan can make itself stronger by augmenting itself with more element and more so the Overseers due to their ability to transform like how the King Titan can transform into a mechanized version of itself. They also tend to summon and control minions similarly to how the King Titan controls the other Titans and Corrupted Creatures.
        • The 4 Titans are inspired by Kaiju franchises such as Godzilla, Pacific Rim, Gamera, Ultraman and etc.
        • This is evidenced by their internal spawn names involving kaiju, their immense size and power, and the fact that their counter is the meks which references the genre and how mechs often fight kaiju (such as pacific rim with the jaegers and the Godzilla Franchise with MechaGodzilla).
        • The King Titan is shown in the Extinction Expansion Pack to be capable of powering himself making himself stronger and even changing his form by transforming into the Alpha King Titan however it's unknown if the other Titans are capable of using this ability or if it's just exclusively a power for the King Titan.
        • The Ice Titan was shown in the trailer for Extinction and more information was given during one of the Community Livestreams. Ώ]
        • The Forest Titan was shown in the first Extinction teaser image for Extinction Chronicles IV.
        • Developers have confirmed ΐ] that Titans are temporary tames (1 day).
        • All Titans are classed as "Wild", unlike any of the other Bosses. After taming, based on the damaged done to the Titan, its prefix changes to "Gamma", "Beta" or "Alpha" (or none at all) next to its original name.
          • Prior to this, the stat it possessed was based on how much Health it had left, but due to its quick regeneration upon strafing too far from the center point of summon, it was easily exploitable.
          • The King Titan has only 2 variations whereas every other boss has had 3.
          • Furthermore the Alpha King Titan variant is not like the typical Alpha Boss variant as Alpha Bosses are always red in appearance and the Alpha King Titan instead is purple and drastically different in appearance compared to the usual color change that Alpha Bosses have appearing more like a mechanized version of the King Titan.
          • Even moreso it's explained in the lore that the King Titan is capable of powering itself making itself stronger as hinted in it's Mecha King Titan dossier which states "Even at his most powerful, fully augmented by the Element that spawned him" as opposed to the Bosses on the Arks which can't power themselves and are summoned and changed by the survivor (if they are even the same creature or just more powerful variations created by the Arks and each Guardian we fight is a entirely new Guardian as opposed to the same one).
          • Unlike all the Bosses the King Titan does not have a arena (which is one of the signature traits for normal bosses) but is instead open world.
          • The other 3 Titans are also open world instead of in a arena.
          • The only exception to this is the Broodmother on Valguero however it is a mod map and not a official story map like The Island, Scorched Earth, Aberration, Extinction, Genesis: Part 1 and Genesis: Part 2.
          • Has "Titan" in its name.
          • The lore states it to clearly be one of the Titans as Titans caused the apocalypse on earth whereas bosses are used on Arks to train survivors to take on the Titans and corrupted creatures.
          • On top of that it's the cause for the apocalypse as it controls all the Titans and Corrupted Creatures whereas the Ark Bosses are ultimately helping humanity train to take on the Titans.
            • But because the King Titan is the only one controlling the titans and corrupted creatures, killing it results in its minions being confused, leaving them vulnerable to being defeated by the survivors on the ARKs.
            • For the Ice Titan, the max damage it can take per hit is 6% of its health. Any damage value higher than 6% of its health remains at that same value.
            • For the Desert Titan, the max damage it can take per hit is 10% of its health. Any damage value higher than 10% of its health remains at that same value
            • For the King Titan, the max damage it can take per hit is 30,000 damage. However, some creatures, notably other titans and the Mega Mek can deal way more damage. The max damage that they can do to the King Titan before it levels off at 30,000 is 120,000 damage per hit. This is explained when the King Titan is in its resting state, some creatures in servers with high damage settings are now doing more damage than when the King Titan is walking around.
            • Titans should no longer consume Food in singleplayer
            • Titan beta and gamma Health fix
            • Transmitter UI no longer shows Titan is downloadable during 2 hour download limit
            • Increased rate of starvation by approximately 3x
            • Prevented all Titans from basing on any character
            • All Titans now do significant damage to Orbital Supply Drop  force field and crates
            • Fixed stat reset when Titan was downloaded on a server
            • Wild Titans now deal 5x more Damage to Tamed Titans
            • Accumulated damage during Titan boss fights now determine taming effectiveness, as opposed to previously when it was based on remaining Health
            • Added minute and hour display to cooldown timer
            • Increased cooldown for all Titans to 6 hours
            • Tamed Titan possession reduced to 1 day in the same server
            • Titans that are downloaded to other servers now have their Food set to 0 Health regeneration now turns off 1 hour after Titan is tamed
            • Added Tek engrams that can be unlocked by Titan deaths
            • Titan despawn timer checks only regard players within its arena
            • Potential fix for increasing timer after cooldown scenarios
            • Increased starvation time from 30 minutes to a little over 1 hour before Titan death
            • Consuming Kibble no longer gives Food
            • Removed Titan summon cooldown in singleplayer
              Meks now do approximately 3x more damage to Tamed Titans with pistol, and approximately 9x more damage to Tamed Titans with sword
          • Increased Turret damage multipliers towards Tamed Titans
          • Titans are now disabled from movement or attacking for 15 minutes after being downloaded, and take increased damage in this state
          • Increased Titan download cooldown to 6+ hours
          • Fixed a typo in vertical 'Can't Damage' message
          • Note: Patches that relate to only 1 Titan specifically can be found in each of their individual changelogs


            Spain's Paella Capital is Set to Be the Next Gourmet Hotspot

            Valencia is being hailed as Spain’s new foodie hotspot, and it’s about time. With its lively markets, world-class produce and a new school of creative local chefs, Valencia is one of the best places to eat and drink in Spain.

            Though the city has long been overshadowed by its bigger, more cosmopolitan sisters—Barcelona and Madrid—tourism in Valencia is growing and food tours are popping up all over town as more hungry visitors come to try the local flavours.

            Paella valenciana, of course, is at the top of the list of things to try. But the region’s cuisine includes countless lesser-known dishes, like arroz al horno (meaning rice cooked in the oven) cooked with sausage and chickpeas, or titaina, a fishermens’ tapa of blue tuna, red peppers and pine nuts. Previously unknown, this kind of traditional Valencian food is slowly becoming a draw for curious foodie travellers.

            Most of the buzz is centered around the city’s increasing number of high-end contemporary restaurants. One of the city’s big names is Quique Dacosta, chef-owner of El Poblet, a one-Michelin-star restaurant. Another local chef, Ricard Camarena, has been a household name in Valencia for a decade and his cooking is now impressing critics from far and wide.

            However, you don’t need to go high-end to eat well in Valencia. The humblest local tapas bars and home cooks know the importance of quality ingredients and traditional methods as well as any top restaurateur, and they all get their produce from the city’s thriving local food markets. Large supermarkets, like fast food chains, are scarce here.

            At the city’s vast art nouveau food palace, the Central Market, shoppers stock up on local shellfish, jamón serrano, baguettes, snails, oranges, almonds and much more from the 1,000 stalls beneath the grand domed ceiling.

            It’s easy to see why Valencian people are so proud of their culinary traditions. Spend any length of time in the region and you’ll notice that people have their own way of eating, and even thinking about food.

            Some say that almuerzo, the Valencia region’s hefty mid-morning snack, is like a religion. Even the busiest office worker finds fifteen minutes to dash out for a hot wedge of tortilla and a café cortado. Those with a bit more time like to linger over a baguette with a beer or brandy-spiked coffee.

            This is only one example of the many food rituals observed by Valencians, who generally eat or drink particular things at certain times of day (paella, for example, is only to be eaten at lunchtime) and at certain times of year. Seasonal eating is a lifelong habit.

            Whatever you do, don’t mess with the time-tested rituals or the recipes. Jamie Oliver once famously put chorizo in a paella recipe and incurred the wrath of the entire region—and the country! As my Valencian flatmate likes to say, “there’s only one way to make a real paella. Everything else is just arroz con cosas (rice with things in it).”

            Now that the secret’s out, we recommend that you get to Valencia before the crowds descend. Try the local food—and the locals’ way of thinking about it—for yourself and you may never eat the same way again.


            Conclusions

            According to Sabarez [64] the drying processes that are currently employed in the food industry, including seafood, are still worthwhile and have not reached their limit of performance. There is still space for improvements, thru reengineering and optimization, in order to make processes more sustainable. Thus, drying shall continue to play a prominent part in manufacturing as the food industry readily embraces incremental improvements to the existing technologies.

            Natural, open-air drying, still carried out in many locales for traditional seafood products, is at the mercy of the weather to affect the process and hardly any control is possible other than physical protection of the drying fish. Evidently, artificial or mechanical drying will give better control of temperature and air flow. These are already in use in several cases, namely for muxama and other tuna-derived products.

            Gallart-Jornet et al. [30] and Esteves [92] compiled data on nutritional composition, products’ characteristics, and quality parameters of raw tuna and muxama from which (the expected) changes due to processing can be inferred. Also, the production process has been studied by Barat and Grau [88] that carried out a number of experiments to characterize and compare the simultaneous thawing and salting of frozen tuna loins by using dry salt or brine to the traditional procedure described above. Those authors observed a clear shortening of the processing time required to obtain muxama with the simultaneous brine thawing and salting of frozen tuna loins. Moreover, Esteves and Aníbal [82] modeled the changes in physical-chemical parameters of tuna loins during the dry-salting stage and derived predictive equations to estimate parameters of interest by plugging-in values of temperature and time in the appropriate range (respectively 14 to 20 °C and 4 to 7 days) during the subsequent drying stage of processing muxama. Studying the changes in quality parameters during/along processing and model the kinetics of chemical mechanisms in operation, instead of “simply” evaluating the characteristics thru analyses of end-products, as suggested by Collignan et al. [112] for osmotic dehydration of fish, would provide a broader understanding of quality development. Notwithstanding, changes in amino acids and fatty acids profiles of muxama and other tuna-based cured products during the processes described above have not been studied fully. Those characteristics are relevant if one considers the nutritional composition of tuna muscle, high protein, and fat content and the increased susceptibility to deterioration (bacterial-mediated decarboxylation of histidine into histamine) and to hydrolysis and oxidation, respectively.

            Furthermore, it could be interesting to explore the kinetics and effects of “innovative” approaches to the “salting stage”, e.g., by way of partial replacement of sodium-based salt with magnesium salts as reviewed by Barat et al. [90] or with the use of vacuum impregnation as studied by Chiralt et al. [113]. In addition to technological advancements, improvements in the efficiency and efficacy of existing methodologies can be achieved by optimization of salting conditions thru more complex experimental designs such as response surface methodology (RSM) [114,115,116], for example, as carried out by Corzo et al. [117] for catfish.

            Moreover, using the approach of Kohsaka et al. [105] to study the relationships between traditional and modern scientific knowledge regarding the production of muxama in South Portugal and Spain and the analysis of certification at regional/landscape/seascape and product levels (sensu [107]) are interesting follow-up studies.

            In Europe, there is a growing interest in traditional fish products derived from local species and prepared with ancient, traditional recipes [51]. Researching the more appropriate and effective combination of processing conditions to obtain a product with optimal chemical, microbiological, and sensory characteristics not only allows to provide producers with improved criteria for traditional practices using standardized procedures but also represents a basis for product valorization [51]. Moreover, as recapped by Aníbal and Esteves [93], traditional products tend to disappear once producers pass away or production and trade is no longer lucrative. Understanding how traditional products, such as the muxama and other tuna-based cured products aforementioned, are processed and consumed is a first step to ensure they will be produced in the future. Besides contributing to the preservation of (collective) heritage and culture, those products can play an important part in the sustainable development of populations and regions.


            Horchata with ‘fartons’

            PREPARATION:
            Wash the tiger nuts and soak them in water. Store in the refrigerator for 12 hours.
            Strain and re-clean.
            Grind them together with 200 ml of cold water until a white liquid is obtained.
            Squeeze into a bowl using a strainer or fine cloth.
            Remove all possible liquid from the tiger nuts. Add the remaining cold water, sugar and stir.

            “FARTON” RECIPE

            Dilute 50 g of baker’s yeast in 100 ml of water.
            Mix 600 g of flour with the yeast, 100 g of sugar and two eggs.
            Then add 100 ml of oil and a teaspoon of salt. Achieve a homogeneous dough and let stand until doubled in size.
            Make balls with the dough and on a bank dusted with flour roll the ball to lengthen it.
            Put the “fartons” on the oven tray greased with butter.
            Place in the oven, preheated to 180º, for 15-18 minutes until they are browned on top. Mix 150 g of glazed sugar with 50 ml of warm water until a thick syrup is obtained. Paint the “fartons” while they are still hot.


            MY KITCHEN IN SPAIN

            I occasionally cook octopus (links to several recipes are below). It’s a bit of a process, but pretty straightforward once you conquer any initial queasiness about this slippery cephalopod. But, it was finding packaged cooked octopus at the supermarket that inspired me to prepare grilled octopus at home.

            Yes, you have to cook the octopus before grilling. Grilling does not cook the octopus, it provides “value added.” It takes about three minutes and adds the distinctive flavors of seared flesh and smoke. Starting with pre-cooked octopus, it’s quick and easy. So much so that no recipe is needed, just a little orientation.

            If you buy fresh, uncooked octopus, it must first be tenderized by freezing it for three days (never mind beating it). Thaw, then cook it in simmering water for 10 to 15 minutes per pound or until tender when tested with a skewer. Discard viscera from inside the head and the mouth beak. Do not remove the skin. (Complete instructions are here.)

            Small octopus (1-pound or less) can be grilled whole. Large ones need to be dismembered—cut off each tentacle (it’s actually an “arm” or, in Spanish, a “pata.”) to be grilled separately and cut the head into several strips. Keep the purplish skin with the suckers intact, if possible. The skin helps to keep the octopus juicy.

            Cooked, shrink-wrapped octopus tentacles.

            The cooked octopus I purchased was already divided into tentacles. They only needed washing and patting dry.

            If you plan to grill the octopus over coals, brush the pieces with oil. If grilling on a plancha or in a skillet, heat the plancha, then brush oil on the grill, not the octopus.

            Heat the grill very hot, so the octopus quickly sears and does not release a lot of juice. Once one side is browned, use tongs to turn it.

            How to serve? Grilled octopus is amazing straight off the grill, with the skin just a little crispy. It can be served as finger food—just pick up a tentacle with fingers—or cut into bite-size pieces.

            In Galicia (northwest Spain), octopus is invariably served with a simple ajada of coarse salt, olive oil and pimentón (paprika). In Andalusia (southern Spain), it is accompanied by aliño, a dressing of chopped garlic, parsley, olive oil and lemon. I made a sauce by combining mayonnaise with both hot and sweet pimentón.

            In Galicia, octopus is usually paired with cachelos, boiled potatoes, dressed with the same oil and pimentón as the octopus. Another version calls for smooth mashed potatoes. I served the octopus with “smashed” potatoes.


            ‘Coca de Llanda’

            It is one of the most traditional Valencian sweets for the afternoon snack. Its recipe, for its simplicity, has passed from grandmothers to mothers and daughters and its name comes from the “llanda”, a rectangular aluminium container where the coca is “llanda”, baked.

            INGREDIENTS:

            3 eggs
            250 ml milk
            125 ml smooth olive oil
            150 grs of sugar
            250 grs of flour
            Grated lemon zest
            4 sachets of soda or baking yeast

            ELABORATION:

            Mix sifted flour, sugar, lemon zest, soda or yeast and once mixed, add the 3 beaten egg yolks with the milk and the oil. Stir very well and mix until it forms a homogeneous and creamy mass.

            In another bowl we whip the whites into stiff peaks and combine them with the previous mixture delicately (wraparound movements) to prevent the egg whites from collapsing. Then pour the blend into the tray lined with greased baking paper. Sprinkle over with a mixture of sugar and cinnamon.

            Bake in a preheated oven to 180ºC for 20-25 minutes or until golden brown on top and pierce with a skewer, it should be dry on removal.


            Watch the video: Class of the Titans - Recipe for Disaster S2E15 (June 2022).


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