Grilled octopus with mini punched potatoes and confit tomatoes, finished with black olive tapenade
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(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
- Place the already cleaned octopus inside the pressure cooker with water covering it completely and 1 whole onion with 2 bay leaves.
- Cook until pressure is reached and turn off immediately and let the pressure release itself.
- Portion the tentacles, 2 for each plate.
- Bake the mini potatoes with olive oil, salt for approximately 35 min. And book! Finely chop the olives, add oil and set aside.
- 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.
- Place the potatoes with tomatoes, olive oil, the octopus on the serving plate and finish with the olive tapenade.
- I hope that you enjoyed! Enjoy your food.
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