I like to think that through food and wine you can be wherever you want to be whenever you want to be there. As we move through life, lots of things change, responsibilities get greater and you can’t always jet off to your favorite place in the world on a moment’s notice. But in the kitchen, you can re-create some of the reasons that those places stole your heart to begin with. For me, Barcelona is one of those places. And the recipes below, while deviating from true traditional versions, are what I remember from my time there. I hope this might inspire you to find a recipe from a place you love, turn on music that reminds you of your first time there, open a bottle of wine, and rediscover that romanticized place that sits firmly in your mind’s eye. Salud! Patatas Bravas and Pulpo! Ingredients Patatas Octopus Tomato Sauce - 12 oz crushed tomatoes Aioli Method Patatas Pulpo (aka Octopus) Tomato Sauce Aioli *There are pros and cons to frozen octopus. Frozen octopus tends to be a bit tenderer than fresh octopus, but it isn’t nearly as gram-worthy. Here are some of my favorite Spanish songs and/or songs about Spain. 1. La Flaca – Jarabe de Pablo
- 1 C vegetable oil (for both the Patatas and Pulpo)
- 3 Russet potatoes, peeled and cut into 1 in cubes
- Salt
- 1 lb Octopus (trimmed to tentacles)
- 1 egg, beaten
- ½ C Bread Crumbs
- 1 Tbsp red pepper flakes
- 1 Tbsp smoked paprika
- Salt
- 1 Tsp Orange blossom water
- 3 cloves garlic, minced
- 1 Tbsp Smoked paprika
- Olive oil
- ½ Tsp Cayenne
- 1 egg yolk
- ½ C olive oil
- 6 cloves garlic, finely minced
- Salt
A note of caution: This preparation utilizes a HOT HOT HOT pan. So please use extreme caution with this recipe and be sure to have a good pair of pot holders on hand.
You have no idea how many people you will impress by cooking octopus at home. Seriously, if you’re looking for a heavily liked Instagram post, I would suggest taking a whack at this. It’s super simple and incredibly delicious.
a. One by one, dip a tentacle in egg and then in the breadcrumbs and then place carefully in the hot oil. Let’s not get crazy here; be careful so you don’t end up with a burn.
1. This one is as simple as - mix those ingredients up and enjoy.My serving suggestion for this? Skewer the patatas and the pulpo. Sit outside. Find someone with whom you enjoy conversation. Open a bottle of Zinfandel (we’ve got a good one). Enjoy yourself.
2. Holiday in Spain – The Counting Crows
3. Barcelona – Freddy Mercury & Montserrat Cabelle
4. We’re From Barcelona – I’m From Barcelona
5. Bongo Bong – Manu Chao
6. Asturias – Juan Quesada
7. Entre Olas – Juan Serrano
8. Spin in the Rye – The Unfinished Symphony