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Grilled octopus with mini punched potatoes and confit tomatoes, finished with black olive tapenade

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By

@kleberathayde

View in original language

(Português)

60 min(s)

4 servings

Ingredients

• Octopus | 1 unit(s)
• Onion | 1 unit(s)
• Bay leaf | 1 unit(s)
• Mini Potatoes | 1 kg
• Cherry Tomato | 400 g
• Black Olives | 300 g
• Olive oil | 1 to taste
• Garlic | 2 to taste
• Black pepper | 1 to taste
• Salt | 1 to taste

Recipe

1. Place the already cleaned octopus inside the pressure cooker with water covering it completely and 1 whole onion with 2 bay leaves.
2. Cook until pressure is reached and turn off immediately and let the pressure release itself.
3. Portion the tentacles, 2 for each plate.
4. Bake the mini potatoes with olive oil, salt for approximately 35 min. And book! Finely chop the olives, add oil and set aside.
5. In a frying pan..add oil garlic and the tentacles to sauté. Salt and pepper to taste. Add some potatoes and tomatoes until it is candied.
6. Place the potatoes with tomatoes, olive oil, the octopus on the serving plate and finish with the olive tapenade.
7. I hope that you enjoyed! Enjoy your food.

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