Octopus and Mushroom Ajillo in 5 Minutes
The ajillo I had at a Spanish bar was so good, I had to make it myself.
If the olive oil is too hot when you add the octopus and mushrooms, and in particular the white wine, the oil will start sputtering so watch out! The ingredients will cook through really quickly, so the key is to do everything speedily! Until you get used to it, you can add the ☆ ingredients to the olive oil before turning on the heat, and then add the octopus and mushrooms. That way, you won't have to rush and the oil won't splatter. Recipe by Bento danshi no maachin
Octopus and Mushroom Ajillo in 5 Minutes
The ajillo I had at a Spanish bar was so good, I had to make it myself.
If the olive oil is too hot when you add the octopus and mushrooms, and in particular the white wine, the oil will start sputtering so watch out! The ingredients will cook through really quickly, so the key is to do everything speedily! Until you get used to it, you can add the ☆ ingredients to the olive oil before turning on the heat, and then add the octopus and mushrooms. That way, you won't have to rush and the oil won't splatter. Recipe by Bento danshi no maachin
Cooking Instructions
- 1
Roughly chop up the octopus. Quarter the mushrooms and mince the garlic.
- 2
Warm a gratin or casserole dish in the oven for about 5 minutes.
- 3
Put the olive oil in a milk pan (or small saucepan), and add the garlic, octopus, mushrooms and ☆ ingredients. Put the lid on and cook whilst slowly moving the pan back and forth to mix the ingredients.
- 4
Transfer to the piping hot casserole dish, sprinkle with parsley, and it's done!
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