Mike Lo

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Recipe of Octopus in your Bule Ink
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Octopus in your Bule Ink

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Delicious octopus in its ink with an original recipe that we suggest preparing for special occasions.
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25 portions
  • 13 kilos octopus
  • 3 kilos tomtato
  • 4 onions
  • 2 heads garlic
  • 1 cup olive, chopped
  • 1/4 cups jalapeno
  • 2 kilos tomato puree
  • 200 grams almond, filleted
  • 1/2 cups raisin
  • 2 bottles Red wine
  • 2 tablespoons coarse salt


They ask for 12 or 13 kilos of CLEAN octopus. The octopuses should preferably be 750 grams each so that the tentacles are not too thin. Remove the eyes and skins from the octopus head, turn the head to clean it. If they have ink, ask for it and those viscera are frozen, if not, buy the ink separately.
Cook the octopus with water in an express pot to raise the temperature and be checking so that they are not too soft, that they are tender. Once they are cooked, you have to remove all the skin so that only the octopus meat remains and cut it into small barrels of 1-2 cms.
Chop the onion and very fine garlic; the tomato chop in small squares (without skin and without seeds); chop the olives (1 cup already chopped) and jalapeño slices chopped to taste.
Fry the onion and garlic until transparent in vegetable oil; put the chopped tomato in the pot and let it cook, then add the tomato puree, almonds, olives and raisins, boil all the ingredients in the pot.
Finally add the ink, the octopus, the 2 bottles of red wine and the jalapeños.


It is suggested to serve with white rice. Needless to say, this recipe is an authentic delight, which has passed down generations. Spectacular custom, in our family, for the Christmas Dinner!


If it is thick, add water. It is advisable to prepare this succulent recipe with time, ideally in 2 mornings or afternoons. Finished cooking all the ingredients, they can be stored in the refrigerator and before serving, they are boiled again.

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