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Sunday, September 4, 2011

Hot Chili Octopus Recipe


2tbsp butter
2 bay leaves
2 fresh basil leaves
McCormick® Spanish paprika
McCormick® chili powder
1/2 tsp McCormick® cayenne pepper
6 bird’s eye chilli, chopped finely
Sprinkle of McCormick® Marjoram
Sprinkle of McCormick® Oregano
1 medium red onion, finely chopped
12 garlic cloves, finely chopped
1tbsp sugar
Black pepper
Salt to taste
1kg octopus, cut into bite size pieces

To prepare:
  1. Sprinkle the octopus with salt. Set aside.
  2. To make a chili mixture, mix these ingredients in a bowl: McCormick Spanish paprika, McCormick chili powder, McCormick cayenne pepper, bird’s eye chili, McCormick marjoram, McCormick oregano, half of the chopped onion, half of the chopped garlic, sugar, black pepper and salt, to taste.
  3. Pour the chili mixture onto the octopus and mix them together until the flavor is evenly distributed.
  4. Heat the pan to medium heat.
  5. Melt the butter.
  6. Sauté the remaining half of garlic and onion until golden brown.
  7. Add the jalapeño, bay leaves and basil leaves.
  8. Add the octopus, including the chili mixture.
  9. Turn the heat up and cook until most of the water of the octopus comes out.
  10. Stir from time to time until the water evaporates and the sauce thickens.
  11. Remove from stove.

 Good for 6 servings

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