Frijobel, produits alimentaires surgelés.
AU CORIANDRE
1 large Frijobel octopus (3 kg)
1 small onion
1 a drizzle of extra virgin olive oil
3 cloves of garlic
2 bay leaves
1. 200 kg small potatoes for roasting
Olive oil
Salt
8 cloves of garlic
a piece of onion
1 bunch of coriander, organic
300 ml olive oil
Vinegar
STEP BY STEP
Start by boiling the octopus in a pan with boiling water seasoned with the onion, 3 cloves of garlic, 1 bay leaf, salt, pepper and a drizzle of olive oil.
After 45 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 medium-sized 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. Mix well and put in the oven, preheated to 200º C, for 30 minutes or until tender.
With the help of a cloth, lightly crush each potato with your thumb, until the skin cracks. Add the pieces of octopus and potatoes and put in the oven for another 20 minutes.
In the meantime, prepare the coriander sauce; chop the garlic, the onion and the coriander and put in a bowl. Add the oil and vinegar to taste. Mix and set aside. Take the octopus and potatoes from the oven and sprinkle immediately with the coriander.
