Logotipo à cores, da empresa Frijobel

Frijobel, productos alimenticios congelados.

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PULPO

DE NAVIDAD

Plato principal

1h10min

4 personas

INGREDIENTS

1 large Frijobel octopus (3,200 kg) 

1 onion 

1 a drizzle of extra virgin olive oil

2 cloves of garlic

2 bay leaves

1 pinch of white pepper

Fleur de sel

700 g sweet potatoes

2 pointed cabbages

1 bunch of chard

4 carrots

8 Dovo boiled eggs

7 cloves of garlic

250 ml olive oil

40 g butter

1 pinch of baking soda

1 pinch of white pepper

White vinegar

Salt

 

INSTRUCTIONS

STEP BY STEP

  • 1

    prepare-o-polvo

    Start by boiling the octopus in a pan with boiling water seasoned with 1 onion, 2 cloves of garlic, 2 bay leaves, salt, pepper and a drizzle of olive oil.

     

     

     

  • 2

    corte-o-polvo

    After 45-60 minutes of cooking, the octopus should be tender. Remove it, drain it and cut it into pieces.

     

     

     

  • 3

    coza-as-batatas

    In the meantime, cook the sweet potatoes together with the carrots seasoned with salt and pepper. When tender, drain, cut into pieces and set aside.

     

     

     

  • 4

    coza-os-verdes

    Heat some water and season it with salt and baking soda, add the pointed cabbages cut in half, and the chard. Boil and drain them, taking care to keep the chards firm.

     

     

     

  • 5

    salteie-as-acelgas

    Heat the butter, add a drizzle of olive oil and a chopped garlic clove. Add the chard and sauté them.

     

     

     

  • 6

    monte-a-travessa

    On a serving platter, place the octopus, the thickly sliced sweet potatoes, the eggs cut into halves, the pointed cabbages and the chard. Sprinkle with chopped garlic cloves and season with salt, vinegar and plenty of olive oil.