Owner and Chef at Restaurante La Molinera
- 1h 33 min HD videos
- 11 recipes
- 34 lessons
- Recipe Book
- Course certificate
- Audio: Spanish
- CC: English, Spanish, Italian, French, German, Chinese, Portuguese, Russian.
In this online course, Diego López plunges us, very didactically, into the passionate world of the octopus, an essential ingredient in Spanish gastronomy.
Do you know how to differentiate a spanish octopus from an African octopus? Here, we will get a numerous amount of tips, the main features of octopus, how to get acquainted, how to get the most out of all its parts, the so many different forms of cooking and a great amount of traditional recipes, going from octopus a feira to other avant-garde recipes, such as glazed octopus.
This course is thought to be able to grasp all the know-how and shake off the fear of cooking an octopus.
In this online course you will learn the difference between African octopus and Spanish octopus, its tentacles, the typical color and also the different cooking options this cephalopod offers.
You will learn how to cook an octopus in the traditional way, using the sous-vide technique at high or low temperature and even dry cooking, that is to say, using no water at all, just the juice the octopus releases.
You will discover, along with Diego López, the Galician chef and lover of these products, the most different recipes around the octopus, modern versions of an octopus a feira, how to make the best use of the octopus’ head and also several recipes of Mediterranean octopus.
A course to give the first steps towards learning about such a fantastic product.
Who is it for?
Both to professional chefs and amateurs who are willing to master different techniques and preparations of octopus.
What you'll need
Instruments or materials suggested in some of the recipes (not essential for the course:
- Steam oven
- Big pot
- 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.Show more
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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