The Charred Spanish Octopus strikes the right balance between being caramelised and the infusion of flavour from charring.
THERE is an art to cooking with skillet and pan, which if done right, will leave a lasting impression on the mind and taste bud.
When searing with a pan, the heat must be high enough to produce a pleasant layer of crust on the browning meat but not too high that it becomes dry of flavours.
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