The Spanish food recipe we have today is courtesy of a la carte restaurant at Hotel Escuela Santa Cruz , a wonderful dish of canarian creative food.
Recipe: ( 6 people)
- 1 kg. Cherne ( local fish in Tenerife)
- 125 gr. sliced vegetables : peppers, carrots, green beans
- Octopus tentacles
- 1/2 Corn
- 0.2 gr cream
- Black pepper
- Extra virgin Olive oil
Preparation:
To start this Spanish recipe Boil the octopus with some salt and when it’s tender put it in a bowl so tentacles will remain stuck with the gelly, we put a weight on top and freeze.
Make the sauce with the cooked corn and the cream and add salt and pepper.
Sauté the vegetables in a pan to get them al dente and reserve them.
Briefly cook the fish supremes in a pan and the introduce the in the oven for 6 minutes 180ºC.
Serve:
Cut the octopus in fine slices and place them in the centre of the plate and the supremes on top, vegetables over the fish and then the sauce
Nice and health, right?
And for those who do not want to cook, you can always enjoy this dish at
Restaurante Tajinaste
C/San Sebastián 152
38005 Santa Cruz de Tenerife
TLF 922 847 500
