Tuesday, March 18, 2014

Tradional Pulpo a la Gallega

VASK Ushers in Lenten Cooking at The Maya Kitchen - Unique seafood dishes perfect for the Lenten Season were the showcase of the recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask. 

Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim. Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig. The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.  Below is one of the recipes of the demo.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.   





Tradional Pulpo a la Gallega

Octopus
2500 grams Octopus
x grams salt
Elaboration:
Dip octopus twice in boiling water. Boil for 1 hour. Drain and cut tentacles.
Season with salt and pepper.
Potatoes (10 Pax)
2000 grams Potatoes
Elaboration:
Peel and slice potatoes. Boil potatoes using the same water for the octopus.
Plating:
x g Paprika Sweet and Spicy
x ml Extravirgin Olive Oil
In a plate put the potatoes and put the octopus on top. Drizzle with olive oil and sprinkle with paprika.



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