Logotipo à cores, da empresa Frijobel

Frijobel, productos alimenticios congelados.

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PULPO CON LINGUINE

AL NERO DI SEPPIA

Plato principal

1h25min

4 personas

INGREDIENTS

1 kg Frijobel octopus 

1 small onion

Extra virgin olive oil, organic

2 cloves of garlic

Fleur de sel

1 bay leaf, organic

250 g linguine al nero di seppia

5 tablespoons olive oil 

6 cloves of garlic

1 pinch of white pepper

Salt, as needed

Fresh coriander, organics

1 pinch of white pepper 

Salt

INSTRUCTIONS

STEP BY STEP

  • 1

    aqueca-agua

    Start by heating water in a pan and season it with the onion, the cloves of garlic, the bay leaf, the salt, the pepper and a drizzle of olive oil.

     

     

     

  • 2

    escalde-o-polvo

    When it comes to a boil, dip the octopus in the pan and remove it right away, repeating the process for 3 more times (this will make the tentacles curl and become more beautiful).

     

     

     

  • 3

    corte-o-polvo

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

     

     

     

  • 4

    salteie-o-polvo

    In a casserole, heat the olive oil, add the finely chopped garlic and add the pieces of octopus. Season with a little salt and pepper and sauté for a few minutes so that the garlic releases its flavour.

     

     

     

  • 5

    coza-a-massa

    In the meantime, cook the pasta in boiling water seasoned with salt until it becomes al dente. Drain it and add it to the octopus. Mix well and cook it for 1-2 minutes. Add the chopped coriander and serve immediately.