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Beatriz Torija posted an update
Level:
Executive Chef
Today I tried this grilled octopus that I loved. I have not managed to get the secret of the sauce from the waiter. It has peppers, chives and pistachio, but I have not managed to get the secret of the sauce 😅
Level:
Executive Chef
Hoy he probado este pulpo a la brasa que me ha encantado. No he conseguido arrancar al camarero el secreto de la salsa. Lleva piparras, cebollino y pistacho, pero no he logrado sacar el secreto de la salsa 😅
Translated from Spanish
Antonio Salvador Moreno Carretero, Judy Keegan and Lana Mihajlović9 Comments-
Level:
Sous Chef
Here we go again… once more I’m being tormented by my favorite octopus. That octopus looks absolutely fantastic 🤩 Perfectly grilled and looking irresistible! My guess for the sauce? Maybe a base of roasted red peppers blended with a touch of vinegar or lemon for acidity, some olive oil for silkiness, and perhaps a hint of smoked paprika to deepen the flavor. Next time you have to bribe the waiter for the recipe 😅
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Level:
Executive Chef
@lanamihajlovic hahaha, I already tried that already 🤣🤣 I don’t know, it tasted fishy, so it was made from octopus, probably …
Level:
Executive Chef
@lanamihajlovic jajaja, ya lo intenté ya 🤣🤣 no sé, tenÃa sabor a pescado, de modo que estaba hecha a partir del pulpo, probablemente …
1a year agoTranslated from Spanish
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Beatriz, that sounds absolutely mouth‑watering! I had to look up what a piparra was, as we don’t have those peppers here in Australia — and now I’m intrigued. That bright, tangy bite alongside chives and pistachios must pair beautifully with the smoky tenderness of grilled octopus. I can just imagine the layers of flavor and texture, and now I’m as curious about that secret sauce as you are!
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Level:
Scoolinary Team
Now you’ve created insomnia for all of us, Bea. 🔥 That grilled octopus looks spectacular: precisely marked and accompanied by ingredients that add freshness and texture.
About the sauce … From the color and texture, we could bet on one of these options:
🔸 Roasted tomato base, perhaps with a touch of ñora or paprika for that intensity.
🔸 What if it was orange with butter and spices? That sweet acidity could pair great with the octopus.
🔸 It could also be a reduction of fumet with paprika and mild vinegar, bound with oil to give it body.
We have to unveil the mysteryLevel:
Scoolinary Team
Ahora nos has creado insomnio a todos, Bea. 🔥 Ese pulpo a la brasa tiene una pinta espectacular: marcado con precisión y acompañado de ingredientes que aportan frescura y textura.
Sobre la salsa… Por el color y la textura, podrÃamos apostar a una de estas opciones:
🔸 Base de tomate asado, quizá con un toque de ñora o pimentón para esa intensidad.
🔸 ¿Y si fuera naranja con mantequilla y especias? Esa acidez dulce podrÃa maridar genial con el pulpo.
🔸 También podrÃa ser una reducción de fumet con pimentón y vinagre suave, ligada con aceite para darle cuerpo.
Tenemos que develar el misterio
1a year agoTranslated from Spanish
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Level:
Executive Chef
@soldamiani paprika for sure not, as I did not detect it in the taste. I opt for the reduction of the fumet with tomato and olive oil
Level:
Executive Chef
@soldamiani pimentón seguro que no, pues no lo detecté en el sabor. Opto por la reducción del fumet con tomate y aceite de oliva
a year agoTranslated from Spanish
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Level:
Executive Chef
Que buena pinta esa pata de pulpo. Se ve riquÃsima..
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Level:
Executive Chef
@cecu6669hotmail-com gracias, Antonio, sà que lo estaba
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La salsa tenia gustito a alcohol?
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Level:
Executive Chef
@Daniela-Duran no tenÃa sabor a alcohol… Aunque sà podrÃa llevar vino, txacolà probablemente
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