How to make octopus croquettes recipe
Delicious octopus croquettes recipe
Octopus croquettes is the first recipe in our series of 5 octopus recipes. To start this year we wanted to give you a lot of ideas for how to cook our favorite product in the shop: the octopus.
Stay tuned in to our blog to see all 5 recipes for cooking octopus like a pro. You will be able to find the blog post that sums up these recipes in a few weeks.
First up: octopus coquettes. Croquettes can take a long time to make, but if you make a lot you can freeze a bunch of them for later. This way, you may be in the kitchen for half a day but at least you have delicious octopus croquettes for a few months!
This is a great recipe for croquettes in general. Just substitute the octopus for anything else you want in them. Don’t get scared now, croquettes are really easy to make at home!
And octopus croquettes are probably something that you may not have ever eaten, so read on – it will probably be a discovery for you!
Iberico pork recipe: Marinated pluma with patatas bravas
What ingredients do I need?
1 head or large octopus tentacle, uncooked
350 milliliters of milk (1.5 cups)
40 milliliters of olive oil (3 tablespoons)
1 medium onion
100 grams of breadcrumbs (.5 cups)
100 grams of flour (.5 cups)
Extra virgin olive oil
1. Chop the octopus into large pieces and cook in a large pot with water for 15 minutes. When cooked, drain, but reserve the water.
If you have pre-cooked octopus, simply put the octopus in water until boiling, drain, but reserve the water.
2. Chop the octopus into small pieces, or grind if you like it very fine. Set aside.
3. Chop the onion.
4. In a frying pan with a little bit of olive oil, sauté the onion for about 5 minutes, then reserve.
5. In a skillet over medium heat, add the flour and stir to mix with the oil. Slowly add 100 ml (half a cup) of cold milk little by little and stir, always in the same direction, ensuring that no lumps appear.
6. Keep adding the milk little by little and stirring. When all milk is added, add 50 milliliters (about a quarter cup) of the cooking water and a pinch of salt.
7. Add the finely chopped octopus to the béchamel sauce and continue mixing.
8. Put the warm béchamel sauce into a flat container and cover with plastic wrap that touches the surface of the sauce. Place in the refrigerator. (The dough should be in the refrigerator for about 12 hours so that it acquires the right consistency to form the croquettes).
9. Prepare a shallow bowl with the 2 beaten eggs and another with the breadcrumbs.
10. Take the dough out of the fridge, and form the croquettes into the size you like best (Tips: we use tablespoon or ice cream scoop).
11. First dip the croquette into the egg, then the breadcrumbs, and place on a plate with space between each croquette.
12. In a frying pan with plenty of oil, fry the croquettes once the oil is hot for about a minute and a half on each side. They are done when they are golden and crisp.
13. Once fried, reserve on a plate with absorbent paper.
14. Enjoy immediately or freeze for later!
Where do I get the ingredients?
You can get the basic ingredients for this octopus croquettes recipe at your local market, and we can provide raw and/or cooked octopus. If you’d rather cook the whole recipe by yourself, you can use raw octopus. Make sure your octopus is tenderized if you buy it raw. Usually, if you buy it frozen it is already tenderized, otherwise, you will have to do that yourself. Our octopus is frozen and tenderized.
See on this link a video about how to cook octopus.
Find our raw tentacles here and our Flower octopus here.
To make the recipe quicker, you can use pre-cooked octopus. We can provide you with pre-cooked octopus tentacles, sliced and cooked octopus tentacles, or a whole octopus that is pre-cooked. Simply thaw it and it’s ready to be eaten (or cook in this recipe)!
Find our cooked tentacles, sliced tentacles and whole octopus on our online shop.
When you make this recipe, feel free to share your pictures and feedback about the recipe with us!