Nothing better than fresh peas, although frozen are a great alternative. Fresh polpo first in the freezer is for sure recommended to obtain a perfect tender meat. So, a small freezer is a must. A large freezer has certain advantages in certain conditions. I’m so fortunate with local shops, a weekly market and, probabile the … More Fresh or frozen
I love the real polpo, but often they are far too big for 2p although they shrink incredibly. Ask to cut the big ones ( approximately 2 kilo) in 2 equal pieces and store them in the freezer. It’s really important to boil the octopus long enough ( the process of freezing will help to … More Fabulous salad
In 1999 I bought my first ‘Jamie Oliver’ and since then he inspired me. The sweet and sour chicken is one of my favorites. I will have to wait until Iris’ godchild Egon’s visit to serve whole chicken but what do you think about a sweet and sour polpo variation? Put fresh polpo in the … More Almost vintage
Our WhatsApp contacts in Belgium are in love with the temporary snow while we had a sky-blue Saturday with 20° on our terrace ( the sunny part of course ). While enjoying my breakfast outside, a chubby polpo was boiling ( only water and some bay leaves) for approximately 1h ( it’s important that a … More Polpo, grapefruit and fennel to celebrate a lovely Saturday
Here in Italy polpo is a very common ingredient. I tend to buy them fresh and put them immediately in the freezer. A frozen polpo is more quickly tender by boiling. Put the frozen polpo( 700grams for 2p) in a large pan. Add 150 ml of white wine, 2 bay leaves, 2 stems of celery, … More Polpo, fresh or frozen
Doc V's Healthy Kitchen 