Happy New Years Eve! As I reflect back on 2019, I am honestly grateful for everything I was blessed to give, have, and experience in all aspects of my life. I am growing more confident as an educator, I am finding balance between work and home life, and life is allowing me to pursue my passions beyond teaching. Overall, 2019 rocked!
This New Years Eve Troy and I will be celebrating from the comfort of our sofa in our jammies. Troy is not much of a champagne man, so red wine will be our toast of choice. I can not wait to ring in the new year with the love of my life, our fur babies, and these Spanish Tapas! The ball drop is going to be happening with a delicious assortment of appetizers!
Tonight we will be enjoying Pulpo a la Gallega, Potatoes Bravas, and Cherry Pepper Rellenos alongside a bottle of Becker Vineyards Reserve Cabernet-Syrah.
Pulpo a la Gallega (Poached Octopus with Potatoes)
2 cups thawed frozen octopus (found precooked in frozen section of seafood department)
1/4 cup avocado oil
1 tbs smoked paprika
2 cloves garlic, thinly sliced
1/4 tsp cayenne pepper (or to taste)
1 lemon, zested and juiced
Salt and pepper to taste
3 tbs chopped parsley +more to garnish
In a heavy bottom saucepan, add the avocado oil, smoked paprika, cayenne pepper, and garlic. Cook on medium heat for 2 minutes or until the garlic becomes fragrant. Add in octopus and lemon juice and saute until warmed through. Add salt and pepper to taste. To finish, toss with reserved lemon zest and parsley.
Serve on a bed of Paprika Dusted Potatoes and lemon-garlic aioli:
1 cup mayo- I use Primal Kitchen Mayo
1 lemon, zested and 1 tbs juice reserved
1 garlic clove, grated
salt and pepper
1 russet potato, peeled and cubed
1 tbs ghee
2 tsp smoked paprika
2 cloves garlic, minced
salt and pepper to taste
Make the garlic aioli: Mix together the mayo, 1 tbs lemon juice, 1 tbs lemon zest, garlic, and salt and pepper to taste. Place in the refrigerator until ready to serve.
Bring a pot of salted water to a boil- water should taste salty like the ocean. Add potatoes and cook until tender, 8-10 minutes. Drain and return back to pot. Add ghee, paprika, and garlic. Saute on medium heat for 4-5 minutes. Add salt and pepper to taste.
To serve: Place potatoes in a tapas bowl (or any small plate), top with lemon-garlic aioli and then spoon the octopus on top. Garnish with parsley and lemon wedges on the side.