Grilled octopus

1. Thaw the octopus in a large bowl. Pour the thawed excess water into a saucepan and add enough water. Add the spices and season with salt, vinegar, and sugar to create a slightly sweet and sour infusion, which you then bring to a boil.

2. Finally, add the squid to the boiling water and cook until tender. Allow approximately 40 to 50 minutes for this process. After this time, if you insert a wooden skewer into the thickest part of the tentacle, you should initially feel a gentle crunch, then the skewer should pass through easily.

3. Then you can take the squid out of the water and cut it into smaller portions, lightly oil it and season it with salt and pepper.

Recommendation: Prepare a larger amount of garlic oil to keep in stock. You only need a few cloves of garlic for this recipe. The rest can be stored in a resealable jar, where the garlic will keep for several weeks. The advantage: Garlic prepared this way is much easier to digest.

1. Peel the garlic cloves and fry them slowly in a small pan with oil over medium-high heat. The garlic is ready after about 10 minutes, when it turns golden and soft.

2. You can then let the garlic cool in the pan and either use it immediately or store it for later use.

1. Heat the olive oil in a pot and add the finely chopped onion and garlic.

2. Cut the pepper into smaller pieces, brush with oil and fry on the grill.

3. Add the ground paprika and tomatoes to the pot and continue frying for about 5 minutes.

4. Add the wine, wait until the alcohol has evaporated, then add the chickpeas, a little stock, salt, pepper, and bay leaves. Cook everything together for about 10 minutes.

5. Finally, add the roasted pepper, garlic and potatoes, season with salt, pepper, honey and vinegar and heat briefly.

6. When the chickpeas have cooled slightly, add the chopped spring onions and parsley.

leaf parsley

Dried Serrano ham