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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Octopus Stew with Potatoes





Ingredients

For two people
  • 1/2 kg cooked octopus.
  • Two garlic cloves.
  • One sweet onion.
  • Three ripe, firm tomatoes.
  • Two or three potatoes.
  • One teaspoon ñora pepper pulp.
  • Sweet paprika.
  • Freshly ground black pepper.
  • 180cc dry white wine.
  • Octopus cooking broth.
  • Salt.

Preparation

When you buy the octopus, rinse it well, pat it dry, and freeze it. This little trick ensures it comes out wonderfully tender when you cook it.
To cook it: Fill a large pot with plenty of water and add an onion. When the water comes to a boil, lower in the octopus, clean and whole. Let it boil until the meat is cooked through, about 30 minutes — check it to be sure. Then turn off the heat and let it rest in the cooking water for another 30 minutes.
Add salt about 10 minutes before removing it from the heat.
Once the octopus has cooled, slice it into rounds that aren't too thin.
Heat a deep skillet with a drizzle of oil and sauté the onion and garlic, both chopped very fine.
When the sofrito starts to turn translucent, add the tomatoes — peeled, seeded, and diced small — along with the teaspoon of ñora pulp.
Keep cooking the sofrito, then pour in the wine and let the alcohol evaporate. Next, add the potatoes — peeled and torn into bite-sized chunks, not too large — along with the sweet paprika and black pepper.
Pour in a ladle or two of the octopus cooking broth until it nearly covers the potatoes.
Cover the pot and cook until the potatoes are tender.
Add the octopus slices, taste for salt and pepper, and add more broth if needed. Cook for another 8 minutes, and it's ready to serve.

Enjoy!




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