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Octopus à lagareiro
🇧🇷Brazil
•View in original language
(Português)
85 min(s)
6 servings
Dirce Mota
@chefdirce- Ingredients
- Recipe
- Octopus3 kg
- Potato ball1 kg
- Garlic10 unit(s)
- Blonde2 unit(s)
- Red onion2 unit(s)
- Salt to taste
- black olives to taste
- Chopped parsley to taste
- Freshly ground black pepper to taste
- Water2 l
- Thyme to taste
- Rosemary to taste
- Salmon2 unit(s)
- Carrot2 unit(s)
- Onion2 unit(s)
- Garlic2 unit(s)
- In a pan put: 2 liters of water 2 carrots cut 2 onions cut in 4 2 bay leaves 2 pieces of leek - bring to a boil and blanch the octopus 3 times Let it cook for 40'. After cooling, separate the tentacles
- Cook the potato and bake with rosemary oil and salt, until golden. Roast the red onion with oil and salt for about 10' In a refractory, distribute the octopus, potatoes, onion, crushed garlic cloves, rosemary, fresh thyme, season with salt and pepper, and drizzle with plenty of olive oil! Bake in a preheated oven at 180C for 30' and decorate with black olives. Serve with white rice and green salad.
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