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Octopus à Lagareiro w/ Octopus Rice
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
5 servings
Lucas Lima
@lucastrolima- Ingredients
- Recipe
- Octopus1.5 kg
- Potato Ball700 g
- Carrot1 unit(s)
- Red onion1 unit(s)
- Garlic1 unit(s)
- Olive oil to taste
- Rice600 g
- Garlic Cloves8 unit(s)
- Parsley1 cup
- Spicy paprika2 coffee spoon
- Place the potatoes, with a little oil, to roast on a tray covered with aluminum foil. In a small dish, roast the tomatoes with plenty of oil.
- Put olive oil in a pressure cooker and quickly sauté the carrot, onion, some leek leaves, and 4 whole garlic cloves.
- Cut off the octopus' head, below the eyes. Place together with the vegetables and a pinch of salt and close the pressure cooker (the head can cook together and then be finely sliced and fried like bacon). No need to add water. The water from the octopus itself is enough.
- Cook the octopus for approximately 15 minutes after the pressure cooker (time varies depending on the weight of the octopus).
- Open the pressure cooker and remove the octopus and cut the tentacles. The part near the mouth can be broken into smaller pieces as well.
- Sauté the leek (sliced in brunoise) and then the rice in another pan. When the rice is sautéed, add the strained octopus cooking water, without the vegetables and cook the rice. When the rice is almost ready, add the roasted tomatoes.
- In a large open frying pan/pan, preferably with a thick bottom, put oil and fry the cockroaches that are already roasted and soft, squeezing them a little with a spatula, so that they are "with the punch".
- In the same skillet that you fried the potatoes, fry the octopus tentacles with a little oil.
- Add the potatoes when the tentacles are almost ready, and add two cloves of coarsely chopped garlic.
- When the something is golden, add chives and serve the octopus, accompanied by the rice.
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