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Octopus at the Fair


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Tempo de preparo

1 hour(s)


4 servings

Cristiano Lanna

  • Ingredients
  • Recipe
  • Potatoes1 kg
  • Bay leaves2 unit(s)
  • Garlic Head1 unit(s)
  • Onion1 unit(s)
  • Parsley stalks to taste
  • Octopus2.5 kg
  • Salt to taste
  • Black pepper to taste
  • Sweet smoked paprika to taste
  • Spicy smoked paprika to taste
  • Extra virgin olive oil to taste
  1. Wash the octopus well, removing the dirt inside the suction cups.
  2. In a large pot, place the potatoes, bay leaves, halved onion, garlic head, some parsley stalks and octopus. Cover everything with water and salt generously (like sea water).
  3. Bring to a boil covered and cook until the octopus is very soft (about 45 minutes after it boils). While cooking, test the potatoes and octopus with the tip of a knife. When the potatoes are tender, remove them and let the octopus finish cooking.
  4. When you remove the potatoes, peel them and cut into large pieces.
  5. When the octopus is tender (when inserting the tip of the knife into the thickest part of the tentacle, the meat does not resist), remove the octopus from the water and cut into large pieces.
  6. Remove the garlic head from the water, mash it with a gargo and discard the husks. Mix with olive oil until it forms a paste and season with sa and pepper. (This process is optional)
  7. Spread the potatoes and pieces of octopus on a plate, season with black pepper, drizzle generously with olive oil and sprinkle with the sweet and spicy paprika. Serve with the garlic paste on the side (optional)

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