Pulpo or squid with Pimientos de Padron

Ingredients for 4 servings:

• 500 g squid(s), ready to cook
• 1 garlic clove(s)
• 1 bay leaf
• 1 chili pepper(s)
• 1 tsp, heaped ginger, freshly chopped
• orange peel, a strip
• Lemon peel, a strip
• salt and pepper
• 1 m.-sized onion(s)
• 2 tbsp sunflower oil
• 1 bowl of pepper(s) (Pimientos de Padron)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Spanish tapas

Octopus is available frozen and ready to cook, or you can buy it fresh from a specialty store. If the octopus is frozen, boil it in salted water with a bay leaf and a halved onion for about 1 to 1 1/2 hours. If using fresh octopus, freeze it first and then thaw it. This will make the octopus more tender. Then boil it in salted water as described above. Allow the octopus to cool and cut into small, approximately 1.5 cm pieces. Heat a pan and lightly fry the octopus pieces without oil. Then add the oil, chopped garlic cloves, salt, chili, orange and lemon zest and continue to fry gently. Then add the halved pimientos to the pan, toss them briefly, and serve.