У нас вы можете посмотреть бесплатно How to Make Creamy OCTOPUS CROQUETTES или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
THE SPANISH KITCHEN presents: The grand finale of our Octopus Trilogy! 🐙✨ Craving authentic flavors? Learn how to make delicious Spanish croquetas with this easy recipe and cooking video! These bite-sized tapas are perfect for sharing, offering a true taste of spanish food. Follow along and discover how to make these crispy, creamy delights at home! Today we bring you an irresistible recipe — Octopus Croquettes that are perfectly crispy on the outside yet creamy and almost liquid inside. Learn how to achieve this restaurant-style texture at home with one simple secret ingredient: gelatine! These croquettes combine the richness of octopus, garlic, paprika, and Mediterranean flavors to create a Spanish tapa that melts in your mouth. Watch the full video to see the step-by-step process and make your own at home. ________________________________________ 🕒 TIME TO PREPARE: 30–40 minutes 🔥 COOK TIME: 20–25 minutes 🍽️ SERVES: 8 people 👨🍳 PREPARED BY: The Spanish Kitchen ________________________________________ 🐙 INGREDIENTS • 300 g chopped octopus • 3 cloves garlic, chopped • 4 tbsp olive oil • 70 g plain flour • 12 g powdered gelatine • ½ tsp sweet paprika • 400 ml octopus or fish stock • 200 ml milk • 1 pinch nutmeg • ½ tsp salt • 2 beaten eggs • Breadcrumbs (with garlic & parsley powder) • Vegetable oil for frying ________________________________________ 👩🍳 STEPS TO COOK 1. Hydrate the gelatine in 60 ml of cold water. Set aside. 2. Cook the octopus and chop 300 g into small pieces along with the garlic. 3. Heat olive oil in a pan, sauté the garlic and flour, then add paprika. Stir well to avoid lumps. 4. Pour in the octopus or fish stock, milk, salt, and nutmeg. Stir continuously until it thickens. 5. Add the chopped octopus and cook for about 20 minutes. 6. Before removing from the heat, dissolve the gelatine in the mixture. Pour into a dish and cool completely. 7. Once cold, transfer the mixture to a piping bag. Pipe cylinders onto breadcrumbs and cut into croquette-sized pieces. 8. Coat in breadcrumbs, dip in egg, and repeat for a double coating. 9. Fry in hot oil until golden and crispy. Drain and serve hot. ________________________________________ 💬 TIP For the ultimate creamy interior, ensure the mixture is fully cold before coating and frying.