Octopus Kilawen Recipes

KELAGUEN CHICKEN

Kelaguen Chicken image

This is a classic recipe from Guam, and one of my favorites. It is wonderful wrapped in a tortilla, or served with crackers. It is also wonderful by itself. I hope you like this as much as my family does!

Provided by JOAN_EIDSON

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon salt
1 (3 pound) whole chicken, cut into pieces
½ cup lemon juice
1 cup grated fresh coconut
1 hot chile pepper, minced

Steps:

Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
Bone, and finely chop cooked chicken pieces.
In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

Nutrition Facts : Calories 815 calories, Carbohydrate 6.7 g, Cholesterol 255.4 mg, Fat 58 g, Fiber 2.1 g, Protein 64.3 g, SaturatedFat 20.6 g, Sodium 1987.6 mg, Sugar 2.6 g

SPANISH OCTOPUS AND POTATOES - PULPO CON CACHELOS

Spanish Octopus and Potatoes - Pulpo Con Cachelos image

In Galicia where octopus is a longstanding favorite, cooks recommend dipping the octopus three times into boiling water before letting it simmer with onion and bay leaves. It should be tender in one to two hours, depending on size (test it by pricking with a skewer).

Provided by Raquel Grinnell

Categories Spanish

Time 16h30m

Yield 8 dishes, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 1/4 lbs octopus, whole (fresh or approx. 1.25 lb frozen cooked octopus meat, thawed)
1 slice onion
2 bay leaves
2 1/4 lbs potatoes, peeled and medium sized
1 teaspoon coarse salt
1 1/2 tablespoons smoked paprika (Spanish pimenton de la vera)
2 garlic cloves, chopped
1/2 cup olive oil

Steps:

Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain. Bring another pan of water to a boil with the slice of onion and the bay leaves. Add the octopus and let it cook at a simmer for about one hour. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.)
Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender. With scissors, cut the octopus into bite size pieces. Arrange them on wooden plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil. Serve.

Nutrition Facts : Calories 498.9, Fat 20.9, SaturatedFat 3.1, Cholesterol 117.9, Sodium 964.4, Carbohydrate 36.6, Fiber 4.4, Sugar 1.6, Protein 40.4

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