Logotipo à cores, da empresa Frijobel

Frijobel, productos alimenticios congelados.

Alienum phaedrum torquatos nec eu, vis detraxit periculis ex, nihil expetendis in mei. Mei an pericula euripidis, hinc partem ei est. Eos ei nisl graecis, vix aperiri consequat an.

SEPIA «LAGAREIRO»

COM COENTROS BIOLÓGICOS

Plato principal

1h30min

4 personas

INGREDIENTS

1 large cuttlefish Frijobel

2 onions

200ml extra virgin olive oil

8 cloves of garlic

Chilli sauce 

Salt

1 pinch of white pepper

1 bay leaf, organic

1kg small potatoes, for roasting

1 a drizzle of extra virgin olive oil

Coarse salt

1/2 bunch of coriander, organic

INSTRUCTIONS

STEP BY STEP

  • 1

    cozer-o-choco

    Start by boiling the octopus in a pan with boiling water seasoned with 1/2 onion, 1 clove of garlic, 1 bay leaf, salt, chilli sauce, pepper and a drizzle of olive oil.

  • 2

    escorra-e-corte

    After 20 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 pieces.

  • 3

    temperar-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.

  • 4

    assar-as-batatas

    Roast for 20-30 minutes. When they are roasted, press them to open (or punch them).

  • 5

    montar-o-tabuleiro

    Add the cut cuttlefish in a ceramic tray that should already contain the remaining onion and garlic cloves, chopped.

  • 6

    adicionar-batatas

    Add the potatoes, mix gently, drizzle with the olive oil, season with salt and add the chopped coriander.

  • 7

    assar-e-servir

    Put in the oven, previously heated to 200ºC, for 30 minutes or until the cuttlefish is tender.