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- Ingredients
- Recipe
- Cooked octopus500 g
- Octopus base made with head200 g
- Minced garlic50 g
- Onion large cubes150 g
- Coconut milk based sauce300 g
- boiled white rice500 g
- Butter50 g
- Black Olives50 g
- Coriander1 cup
- Ciboulete1 unit(s)
- Yellow farofa200 g
- Head sauce: 1 can peeled tomato 200gr of octopus head 1 small onion 2 garlic cloves 1 small red pepper 500 ml of wine Preparation: Sauté everything, add the liquids and cook until very soft and reduced! Reserve; Coconut Milk Sauce: 1 onion 1 red pepper 1 yellow pepper Garlic 2 tomatoes 500 ml of coconut milk Preparation: Sauté everything, add the coconut milk, cook for 20 ml, hit the blender
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