Share
Grilled octopus with mini punched potatoes and confit tomatoes, finished with black olive tapenade
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
4 servings
Kleber Athayde
@kleberathayde- Ingredients
- Recipe
- Octopus1 unit(s)
- Onion1 unit(s)
- Bay leaf1 unit(s)
- Mini Potatoes1 kg
- Cherry Tomato400 g
- Black Olives300 g
- Olive oil1 to taste
- Garlic2 to taste
- Black pepper1 to taste
- Salt1 to taste
- 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.
Did you like this recipe?
You may also like
Cod Escondidinho
pavé de negresco
tambaqui mincemeat
Gorgonzola and Apricot Toasts