Frijobel, produits alimentaires surgelés.
AVEC DES ASPERGES ET DES POMMES DE TERRE AU FOUR
1 Frijobel octopus
a piece of onion
150ml extra virgin olive oil
Chilli flakes
3 cloves of garlic
Salt
1 pinch of white pepper
1 small bay leaf
1 teaspoon grounded garlic
Fleur de sel, as needed
300g asparagus
500g potatoes for roasting
STEP BY STEP
Wash the potatoes well, place them on a tray, drizzle with a little olive oil and sprinkle them with plenty of salt.
Put the tray in the oven, previously heated to 200ºC, for 20 -30 minutes. When they are ready, press them to open (or punch them).
Boil the octopus in boiling water , seasoned with the onion, 1 clove of garlic, 1 bay leaf, salt, pepper and a drizzle of olive oil. After 45 minutes, the octopus should be tender.
It will be ready when it is easy to prick the fork. Remove it, drain it and cut it into pieces. Reserve.
Heat the olive oil, add the remaining crushed garlic cloves, and let them release their aroma. Add the asparagus, season with ground garlic, fleur de sel and pepper.
Cook until slightly golden brown and tender. Put them on a dish, keeping them warm.
In the same olive oil, add the octopus, season with the ground garlic, the chilli flakes, salt and pepper. Cook for 3 minutes. Serve immediately.
