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Sara

Sara Martinez
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Recipe of Spring Octopus
Recipe

Spring Octopus

30 mins
1h
Low
28
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A rich recipe to share on the beach or a summer day, if you like calamari with a spicy touch, this recipe is ideal for you.
Learn more about Sara Martinez

Ingredients

4 portions
  • 1 kilo octopus, clean and without ink
  • 1 carrot, julienne cut
  • 1 leave leek, cut in julienne
  • 1 stem celery, cut in julienne
  • 1 onion, julienne cut
  • 1 branch chives
  • 200 grams red pepper, cut in julienne
  • 6 cloves garlic, Crushed
  • 2 tablespoons vegetal oil
  • salt, and pepper to taste
  • baby corn , Chambray (optional)

Preparation

Heat a pan with a little oil.
Add the onion and garlic, cook until golden brown.
Incorporate vegetables cut in julienne. Grill the whole elotitos and add to the pan.
While the vegetables are frying, place the octopus in a pot with boiling water. Leave the fire for 5 minutes or until the tentacles roll a little. Take care not to pass yourself as it may remain chewy.
Cut the octopus into small pieces. Place in the pan with the rest of the vegetables. Salpimenta to taste.

PRESENTATION

Accompany with white rice or Arabic bread.

TIPS

You can use squid tentacles to replace the octopus.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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