Frijobel, produits alimentaires surgelés.
AL NERO DI SEPPIA
1 kg Frijobel octopus
1 small onion
Extra virgin olive oil, organic
2 cloves of garlic
Fleur de sel
1 bay leaf, organic
250 g linguine al nero di seppia
5 tablespoons olive oil
6 cloves of garlic
1 pinch of white pepper
Salt, as needed
Fresh coriander, organics
1 pinch of white pepper
Salt
STEP BY STEP
Start by heating water in a pan and season it with the onion, the cloves of garlic, the bay leaf, the salt, the pepper and a drizzle of olive oil.
When it comes to a boil, dip the octopus in the pan and remove it right away, repeating the process for 3 more times (this will make the tentacles curl and become more beautiful).
After 45 minutes cooking, the octopus should be tender. Remove it, drain it and cut it into medium-sized pieces.
In a casserole, heat the olive oil, add the finely chopped garlic and add the pieces of octopus. Season with a little salt and pepper and sauté for a few minutes so that the garlic releases its flavour.
In the meantime, cook the pasta in boiling water seasoned with salt until it becomes al dente. Drain it and add it to the octopus. Mix well and cook it for 1-2 minutes. Add the chopped coriander and serve immediately.
