For the 11th Guest Food Contest, we were looking for ideal canned take-away recipes and we are out of lunch boxes that fit the amount of dishes you sent us. Rice, chickpeas, pasta, red cabbage, tofu, beans, cheese and even textured soy are some of the main ingredients in your suggestions. With a culinary feast like this, the commute to work becomes a little less stressful. As always, thank you very much, dear comedians.
However, as this is a gastronomic competition where there can only be one winner, we were forced to choose a single dish. After the meeting, which took place in a very secret place that we will never reveal, the General Council of Food Power decided that the winning recipe will be Curry Chickpeas with Squid and Octopus, sent by Elena Camacho. A dish that meets the basic requirements for the price: simple, complete and full of flavor.
As a prize, the winner of this edition can look forward to a supercharge of products from our popular Petra Mora Store worth 186 euros. This package consists of 26 different products, including extra virgin olive oil, creamy cheese, candied piquillo peppers or the red wine Rioja Rosalba. And also other foods from Petra Mora’s own animal husbandry, such as beef entrecôte.
What many products, ehPETRA MORA
“It is a dish that I really enjoy making because it brings back memories of my childhood on the beach. I also add my personal touch because as a lover of Indo-Asian cuisine, I like to cook with spices,” says Elena Camacho. And she adds another tip for preparing her recipe: “You can replace the zucchini with another well-poached vegetable such as eggplant or carrots, and the octopus with shrimp – which you add a few minutes before finishing – which is also delicious says the winner.
Time: 50 minutes
Difficulty: It is not necessary to have won a copy of Guest Foodist
Ingredients
For 4 people
- 80g sweet onion
- 40g Italian green pepper
- 60g zucchini
- 200g squid
- 200g octopus
- 4 tablespoons fried tomato
- 400g cooked chickpeas
- 4 teaspoons yellow curry
- 200 ml coconut milk
- 1 teaspoon paprika
- 4 tablespoons extra virgin olive oil
instructions
1.
First, put the oil in a large diameter frying pan or Dutch oven and add the onions and green peppers cut into very small brunoise. Fry over medium heat for about 10-15 minutes.
2.
Peel and cut the zucchini in the same way and add them to the pan for another five minutes. Stir the vegetables constantly so that they can fry but not burn.
3.
Add the fried tomatoes and peppers and continue stirring for another five minutes, especially so that the latter does not burn.
4.
Once the sauce is prepared, cut the squid into small squares and the previously cooked octopus, both into pieces that are not too large so that they cook well.
5.
Add the squid and octopus to the sauce and cook over medium heat for 15 minutes (about six minutes out of nine), stirring frequently.
6.
While the previous mixture is cooking, wash the cooked chickpeas very well – they can be used from a jar -, add them to the pan and season with salt and pepper to taste (without overdoing it, as curry will be added later , that makes more). it has more flavor). Continue stirring all the ingredients so that the chickpeas absorb the spices well.
7.
When the octopus and squid are cooked, add the curry and cook over low heat for five minutes without stopping stirring.
Advice
If you want it more intense, you can add more curry than directed.
8th.
Finally add the coconut milk and stir very well so that all the ingredients are well coated. Cook everything together for another five minutes over low heat and adjust the salt if necessary.
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