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octopus vinaigrette
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
10 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- 1.5 kg octopus2 unit(s)
- Bay leaves3 unit(s)
- Dry white wine2 cup
- Peeled Italian Tomatoes3 unit(s)
- Chopped Parsley1 cup
- Diced skinless yellow pepper1 unit(s)
- Chopped Onion2 unit(s)
- Apple Cider Vinegar100 ml
- Extra Virgin Olive Oil300 ml
- Sicilian lemon1 unit(s)
- Salt to taste
- Whole onion2 unit(s)
- Finely chopped seedless girl's finger pepper1 unit(s)
- Freeze the octopus before preparing. Defrost the day before and keep in the fridge. Place the whole onion, octopus, bay leaf and wine in the bottom of the pressure cooker. Cover and after you get the pressure leave for 14 min. (make one octopus at a time repeating the same process). Remove, let cool and chop the octopus.
- Place the chopped onion in ice water for 20 min. Meanwhile, chop the tomatoes, peppers and parsley.
- In a large bowl, add the octopus and all the other chopped ingredients.
- Season with vinegar, oil, lemon and salt. Mix everything and leave in the fridge before serving.
- Serve as an appetizer with toasted bread.
- TIPS: Do not put salt on the octopus. No need to pressurize water (the octopus releases a lot of water) THIS RECIPE IS ENTRY FOR UP TO 10 PEOPLE. FOR UP TO 5 PEOPLE DECREASE EVERYTHING BY HALF AND USE ONLY 1 OCTOPUS.
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