John Myers
Seafood: Ahab’s Pulp Ragout in Ink Sauce
The perfect seafood: ahab’s pulp ragout in ink sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Pulpo
- 1 Diced onion
- 3 Garlic cloves chopped
- 0,5 Green peppers
- 1 tbsp Fish spice sh. my KB
- 0,5 Red peppers
- 1 Carrot
- 10 cm Leek
- 2 tbsp Chopped parsley
- 2 tbsp Butter
- 2 Bay leaves
- 3 bag Octopus color
- 1 tbsp Shrimp butter sh. KB
- 2 shot White wine
- 1 tbsp Lemon zest
- Salt and pepper
- Cover the pulpo with water, let the fish spice and bay leaves simmer for approx. 40 minutes and make a cooking test. Remove the pulpo from the stock, let it cool down briefly and cut it into small pieces.
- In the meantime, peel and clean the vegetables and dice them very small. Heat the butter in 2 pans, sweat half of the vegetables and deglaze with the wine. Always pour a little cooking stock and simmer on a low flame until the vegetables are soft. Season to taste with salt and pepper.
- Cook the pasta in the appropriate amount according to the instructions and mix with the vegetables. In the second pan, add the pulp meat with a little cooking stock to the vegetables, stir in the lemon zest, the ink and the shrimp butter. Season to taste with salt and pepper.
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