In this online course, Diego López dives into the world of octopus and shares his expertise and knowledge about this iconic Spanish delicacy.
Do you know how to tell the difference between a Spanish octopus and an African octopus? Learn all the main features of octopus, how to get the most out of all its parts, and the many different ways to cook it. Plus get a number of traditional recipes and tips for making them, from octopus a feira to more avant-garde recipes, like glazed octopus.
This course has been conceived to teach all there is to know about this cephalopod and expel the fear of cooking with octopus.
In this online course you will learn about the difference between African octopus and Spanish octopus, its tentacles, the typical color, and different cooking options to get the most out of octopus.
Learn how to cook an octopus in the traditional way using the sous-vide technique at high or low temperature, or how to dry cook your octopus.
Join Galician chef, Diego López, octopus expert and aficionado, and learn the various recipes for cooking octopus, like modern versions of octopus a feira, how to make the best use of the octopus’s head, and also how to prepare Mediterranean-style octopus.
Who is it for?
Both professional chefs and amateurs who are eager to master different techniques and preparations for octopus.
What you'll need
Recommended equipment for some recipes (though not essential for the course):
- Steam oven
- Stock pot or similar
- Vacuum packing machine
Diego López (Lalín 1988) is a young chef known as “Moli” who, after first working in Galician restaurants, took the leap to La Terraza del Casino**, owned by Paco Roncero, in Madrid; to Dos Cielos**, owned by the Torres brothers, in Barcelona; and to Restaurante Solla*, with Pepe Solla,in Pontevedra.
In the year 2010, “Moli”, as the normal result of the generational shift, undertook the stripes of the family business cuisine of La Molinera, in Lalin, founded in the year 1985, which offered a classic cuisine, highly qualified and superbly cooked, proof of which is that Galician octopus is a synonym of La Molinera, as one of their best products in the menu.
Today, the restaurant still shows this homely type identity, and yet offers a renovated Galician gastronomy, and a strong bet on wines, both Galician and from other areas. All these have led him to be awarded with the Chef of the Year prize (Forum Gastronomico A Coruña 2014), for promoting Galician gastronomy in different countries and cooperating with significant people within the national and international gastronomic scenario such as Edgar Núñez (Sud 777, World’s 50 Best), Roberto Ruiz (Punto MX*), Ricardo Muñoz Zurita (Azul Histórico, Azul y Oro y Azul Condesa), Pepe Solla (Restaurante Solla ), Javier olleros (Culler de Pau*), Iván Domínguez (Nado), among others.
In the year 2018, he embarked into a new summer project with the Fariña family in the Galician coast, Penaguda Sanxenxo, a bet for a quality product that hinges on embers, with a strong presence of cow meat and beef from the Rubia Gallega breed, personally selected.
I was blown away by the instructors masterful presentations of octopus- each using essentially the same ingredients, but using modernist techniques to transf...Read More
I was blown away by the instructors masterful presentations of octopus- each using essentially the same ingredients, but using modernist techniques to transform each into a masterpiece unlike the other. This is delivered in a cogent, organized manner without pretense or un nessissary fluff. All the ideas while being haught and creative, maintained one food planted in tradition and reality. Good courseRead Less
The course is detailed and offers some unique and relatively simple recipes. It is very complete and there are many interesting elaborations. I recommend it.
The course is detailed and offers some unique and relatively simple recipes. It is very complete and there are many interesting elaborations. I recommend it.Read Less
I have learned various ways of cooking octopus that have pleasantly surprised me
I have learned various ways of cooking octopus that have pleasantly surprised meRead Less
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