Logotipo à cores, da empresa Frijobel

Frijobel, Tiefkühlprodukte.

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WEIHNACHTLICHER

MIT KORIANDER

Hauptgericht

2 Std. 30 Min.

4 Personen

INGREDIENTS

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

 

INSTRUCTIONS

STEP BY STEP

  • 1

    coza-o-polvo

    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.

     

     

     

  • 2

    corte-o-polvo

    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.

     

     

     

  • 3

    asse-as-batatas

    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.

     

     

     

  • 4

    asse-o-polvo

    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.

     

     

     

  • 5

    prepare-a-coentrada

    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.