Pulpo with Curry Yogurt Sauce
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The curry yogurt goes with a multitude of things, really. The octopus in olive oil is at the top of the list, but you can mix and match and concoct your own standout dish. Or just spread it all over some toast. That's good, too.
Pulpo with Curry Yogurt Sauce
Total Time: 7 minutes.
Ingredients
- Donostia Foods Octopus in Olive Oil
- Greek yogurt
- curry powder
- lime juice
- brown sugar
- salt
Directions
1. In an appropriately sized bowl, mix together the yogurt, curry powder, lime juice, brown sugar, and salt. Do this all to taste, and make the sauce your own. Want even more spice? Add red pepper flakes. Want more sweetness? More brown sugar for you. Experiment. Learn about yourself. Emerge a better person for it.
2. In a pan, heat up the octopus until you get some nice charring.
3. Serve on a plate worthy of this delicious offering.
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For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
Also in Txoko para Todos: A Food Blog for All
+About
One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
