Honeyed octopus, this delicious seafood, cooked with colorful peppers and finished with white wine, white balsamic vinegar and aromatic vinegar from red wine. The fasting days before Easter, not only do it highly sought after and raise the price accordingly. We find it in fresh or frozen market, you get what you like and make it as a snack or main dish with the current proposal. Yours!
work: 30′
time: 1h:00′
easy:
Ingredients (4 servings)
1 octopus 1.8kg (4 lbs)
1 shot vinegar
2 bay leaves
5 allspice berries
10 grains of black pepper
1 tbsp oil
Peel the bag of octopus, wash and drain. The "eye" remove it after cooking very easily. Put it in the kettle, without water, along with the remaining ingredients and boil at low heat, until smooth very well, to be eaten.
Sauce
1 boiled octopus
4 colorful peppers
60g (2.1 oz) olive oil
60g (2.1 oz) white wine
40g (1.4 oz) white balsamic cream
1 shot vinegar
5 allspice berries
10 grains of black pepper
1 tsp coriander seeds
1 onion, large
2 cloves garlic
2 tomatoes, large, ripe
salt & pepper
2 tsp chopped parsley
1 hot pepper (optional)
In a large deep frying pan pour the olive oil to burn. Add the chopped onion, garlic, chili pepper and spices to sauté well and polish. Mix.
Add the wine and bring to a boil and evaporate the alcohol.
Mix in the vinegar. Cut the tomatoes into chunks and add.
Add the balsamic vinegar and mix well. Leave for a while to boil the sauce.
Add the coarsely chopped peppers, salt and pepper and stir. Cook until the peppers softened.
Towards the end of cooking add the octopus into pieces and the parsley chopped. Stir and boil for 5 minutes to mix the flavors and aromas.
