Brazil

Octopus

Potato ball

Garlic

Blonde

Red onion

Salt

black olives

Chopped parsley

Freshly ground black pepper

Water

Thyme

Rosemary

Salmon

Carrot

Onion

Octopus à lagareiro

 Em uma panela coloque :
2 litros de água 
2 cenouras cortadas 
2 cebolas cortada em 4
2 folhas de louro 
2 unidades de alho poró - deixe ferver e escalde o polvo 3 vezes 
Deixe cozinhar por 40’. Depois de frio separe os tentáculos 

 In a pan put:
2 liters of water
2 carrots cut
2 onions cut in 4
2 bay leaves
2 pieces of leek - bring to a boil and blanch the octopus 3 times
Let it cook for 40'. After cooling, separate the tentacles

Cozinhe a batata e asse com azeite alecrim e sal ,até ficar dourada. Asse a cebola roxa com azeite e sal por uns 10’
Em um refratário distribua o polvo as batatas a cebola , os dentes de alho amassado, alecrim , tomilho fresco , tempere com sal e pimenta do reino, e regue com bastante azeite ! Leve ao forno pré aquecido a 180C por 30’e decore com azeitonas pretas .
Sirva com arroz branco e salada verde 

Cook the potato and bake with rosemary oil and salt, until golden. Roast the red onion with oil and salt for about 10'
In a refractory, distribute the octopus, potatoes, onion, crushed garlic cloves, rosemary, fresh thyme, season with salt and pepper, and drizzle with plenty of olive oil! Bake in a preheated oven at 180C for 30' and decorate with black olives.
Serve with white rice and green salad.

Octopus à lagareiro

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