RECIPIES
With our Boiled Vacuum-Packed Octopus this
recipies are immediately.
Octopus
“a feira”: Cut
the Octopus in slices and put them on a bed of boiled potatoes previously cuted
in slices. The spanish tradition uses a wood plate. After this add cooking salt,
sweet paprika and olive oil. You can also add some very thin slices of onion.
This dish can be served either hot or cold.
Octopus
“a la Mugardesa”:
The presentation is similar to the above but its dress with a mixture of onions
and red peppers.
Octopus
with garlic sauce:
The sauce must be made with virgin olive oil. Fry the garlics adding salt, sweet
and hot paprika. Add octopus, previously boiled, and fry lightly for a few
minutes in the sauce.
Cooked
Octopus: In
a saucepan fry with olive oil, red peppers and onions, then add sweet paprika.
After this, add the boiled octopus and sprinkle it with salt and hot paprika.
Serve with boiled potatoes.
Grilled Octopus: Cut the octopus in fillets and grilled it. Then add olive
oil, garlic, lemmon juice, white wine and parsley.
Octopus
with chickpeas:
Boile the chickpeas with an onion, olive oil and salt. Drain them and put them
in a saucepan with a layer of chards previously cutted. Add the boiled octopus
with a mixture of garlic, onion, sweet and hot paprika.
All Recipies are given by Noeciño “Head Cook”.