Frijobel, Tiefkühlprodukte.
COM COENTROS BIOLÓGICOS
1 large cuttlefish Frijobel
2 onions
200ml extra virgin olive oil
8 cloves of garlic
Chilli sauce
Salt
1 pinch of white pepper
1 bay leaf, organic
1kg small potatoes, for roasting
1 a drizzle of extra virgin olive oil
Coarse salt
1/2 bunch of coriander, organic
STEP BY STEP
Start by boiling the octopus in a pan with boiling water seasoned with 1/2 onion, 1 clove of garlic, 1 bay leaf, salt, chilli sauce, pepper and a drizzle of olive oil.
After 20 minutes, the cuttlefish should be tender (it will be ready when it is easy to prick the fork). Remove it, drain it, and cut it into pieces.
In the meantime, wash the potatoes well, place them on a tray, drizzle with a little olive oil and sprinkle them with plenty of salt.
Roast for 20-30 minutes. When they are roasted, press them to open (or punch them).
Add the cut cuttlefish in a ceramic tray that should already contain the remaining onion and garlic cloves, chopped.
Add the potatoes, mix gently, drizzle with the olive oil, season with salt and add the chopped coriander.
Put in the oven, previously heated to 200ºC, for 30 minutes or until the cuttlefish is tender.
