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Polvaaaaaste!
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
4 servings
João Gabriel
@joaogabriel- Ingredients
- Recipe
- Octopus2 kg
- Purple Sweet Potato6 unit(s)
- Dry Curd200 g
- Bacon50 g
- cherry tomato10 unit(s)
- Broth: carrot, leek, onion, garlic, ginger, soy sauce. to taste
- In a large pot, place the broth ingredients in a pot filled with water. Shoyu and ginger is where the parade tchan lives. Beware of salt and thrift with ginger. Fire on the stalk until boiling
- In another pan, add plenty of water. Peel the potato, cut into medium pieces. Put it in the pan and heat until it boils. Time: I don't remember, but it must be about 25'. I take the fork and see if it's ready to puree.
- When the broth is boiling, take the octopus (I hope you asked the fishmonger to clean the octopus for you.), hold it by the top and give 3 "chuchadas" in the broth (it doesn't make any difference, but it's cool). The tentacles will curl up. Then dip and let it cook for about 35 minutes. Feel the texture with a fork in the thickest part of the tentacle.
- While the octopus and potatoes cook, cut the bacon into very small cubes, fry well and dry on a paper towel. Mix with the curd and set aside.
- Once the potato is done, mash it well. Now it's time to add salt and pepper. Then put on a slab of butter. And it moves... take it out of the pan and mash the potato
- Season the tomato with oil, salt and pepper. A little more oil in a frying pan, heat to the maximum, and give it a confit.
- Octopus on point, remove from the broth and separate the tentacles. Make sure to cut the tentacles to look good on the plate. TIP: Strain the broth, save it and freeze it to use at other stops later. Lasts about 3 months in the freezer
- Take a frying pan, put some butter, sprinkle some paprika and toast the tentacles. If you have a lot on the chopping block, smear olive oil and put it on the grill. It is differentiated.
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