Octopus with Grilled Shrimps and Shrimp Sauce
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- Octopus4 unit(s)
- Pink Shrimp24 unit(s)
- Shrimp 7 beards2 kg
- Boil 4 liters of water with a bay leaf, ground black pepper, 1 onion, 1 carrot, herbs of your choice. Blanch the octopus for 3 seconds and remove from the water, repeat this process 3 times to keep the octopus skin. Cook the octopus for 8min. No pressure, wait for a fork to see if it's cooked.
- Separate the tentacles and in a frying pan add oil, butter and herbs (thyme, parsley, garlic and salt) and sauté the octopus until golden.
- Season the prawns with garlic, salt, lemon and black pepper. Saute in fridge. With the small shrimp, make a tomato sauce to accompany a pasta of your choice.