OCTOPUS'S NUGGET (Spanish)

OCTOPUS'S NUGGET (Spanish)


ingredients:

4 pounds of clean octopus, washed Whole.

spices:

1 cup (tea) and filled with chopped or grated onion
1 cup (tea) of oil
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 pepper finger girl without seeds, chopped (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon (tsp) salt
2 bay leaves

sauce:

1 cup (tea) of red good quality dry wine
6 ripe tomatoes peeled and seeded
½ liter of concentrated homemade tomato sauce
6 cloves India
1 small cinnamon stick
2 tablets chicken broth or beef (optional)

Fresh herbs:

1 tablespoon (soup) and full of fresh chopped herbs:
basil, marjoram, parsley, mint, rosemary, sage,
Do not put rosemary is a very strong herb that can damage your health.

How to Prepare:

Place the whole octopus for cooking covered with water, so come to the boil, remove and throw into ice water with plenty of ice, leave for 5 'minutes.

Then go back to the fire to cook.

A 4-pound octopus takes 20 'minutes in the pressure cooker and one (1) hour in common pot.

"Pay attention to the octopus weight, otherwise, it will not work."

In a large saucepan fry the onion in oil, add chicken broth to the chopped tomatoes without skins, seeds, a pinch of cumin, cinnamon, cloves, ginger, nutmeg, bay leaves, when a thick sauce add the red wine.

Finally add the cooked octopus leave the fire for only 3'minutos. No more than three minutes.

** Be careful not to let the octopus long cooking, which is rubbery **.

Separately fry the pickled onions until dark, add the octopus sauce before serving. It is optional.

Put it in the end a tablespoon of various herbs finely chopped.

Touch end Antoinette:

Serve with white rice or cooked whole potatoes, then cut in half with a little olive oil.
You can serve with Greek rice (rice, red and green peppers, peas carrots).

Accompanying salad with lettuce with avocado or mango, pineapple, cherry tomatoes, and sweet cortadinha grass. Seasoning the part.
Line a white china platter with whole lettuce, over distributing the fruits, tomato, fennel and black olives.
You can serve the fruit in balls, made with boleador.

Note:

The octopus after cooking loses 2/3 of its weight.


ingredients:

4 pounds of clean octopus, washed Whole.

spices:

1 cup (tea) and filled with chopped or grated onion
1 cup (tea) of oil
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 pepper finger girl without seeds, chopped (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon (tsp) salt
2 bay leaves

sauce:

1 cup (tea) of red good quality dry wine
6 ripe tomatoes peeled and seeded
½ liter of concentrated homemade tomato sauce
6 cloves India
1 small cinnamon stick
2 tablets chicken broth or beef (optional)

Fresh herbs:

1 tablespoon (soup) and full of fresh chopped herbs:
basil, marjoram, parsley, mint, rosemary, sage,
Do not put rosemary is a very strong herb that can damage your health.

How to Prepare:

Place the whole octopus for cooking covered with water, so come to the boil, remove and throw into ice water with plenty of ice, leave for 5 'minutes.

Then go back to the fire to cook.

A 4-pound octopus takes 20 'minutes in the pressure cooker and one (1) hour in common pot.

"Pay attention to the octopus weight, otherwise, it will not work."

In a large saucepan fry the onion in oil, add chicken broth to the chopped tomatoes without skins, seeds, a pinch of cumin, cinnamon, cloves, ginger, nutmeg, bay leaves, when a thick sauce add the red wine.

Finally add the cooked octopus leave the fire for only 3'minutos. No more than three minutes.

** Be careful not to let the octopus long cooking, which is rubbery **.

Separately fry the pickled onions until dark, add the octopus sauce before serving. It is optional.

Put it in the end a tablespoon of various herbs finely chopped.

Touch end Antoinette:

Serve with white rice or cooked whole potatoes, then cut in half with a little olive oil.
You can serve with Greek rice (rice, red and green peppers, peas carrots).

Accompanying salad with lettuce with avocado or mango, pineapple, cherry tomatoes, and sweet cortadinha grass. Seasoning the part.
Line a white china platter with whole lettuce, over distributing the fruits, tomato, fennel and black olives.
You can serve the fruit in balls, made with boleador.

Note:

The octopus after cooking loses 2/3 of its weight.