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Vinaigrette octopus!
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Fábio Benedetti
@chefbenedetti- Ingredients
- Recipe
- Octopus1 unit(s)
- Red onion1 unit(s)
- Tomato2 unit(s)
- Red Pepper1/2 unit(s)
- Yellow Pepper1/2 unit(s)
- Green pepper1/2 unit(s)
- Vinegar to taste
- Salt to taste
- Extra Virgin Olive Oil to taste
- Girl Finger Pepper to taste
- Cook the octopus in a broth boiled with aromatics, such as bay leaf, thyme, black pepper, and golden vegetables before adding the water, such as: onion, carrot, parsley, parsley (stalks).
- Put the octopus for 10 seconds and take it out of the boiling broth for 10 seconds and let it stay in the broth after the third time. It should cook for at least 40 minutes but you should feel the texture of the octopus with a fork, knowing if it's good if the fork goes in and out of the meatier part of the octopus easily.
- While the octopus cooks, chop all the vinaigrette vegetables into very small pieces and place in a bowl with vinegar, salt, pepper and oil, and mix. Try it to get the flavor you like.
- Once cooked and cooled, chop the octopus into your preferred sizes and place in the Vinaigrette sauce and mix. Let it cool for at least 2 hours, so the octopus gets a lot of flavor from the sauce.
- Serve with bread and Bon Appetit!
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