Poached octopus
Instructions
Sauté the shallots in oil with bay leaves broken.
Join the polyp cleaned, washed and cut into pieces; to flavour and cook a bit, then Deglaze with the wine.
Season with salt and pepper and add the tomatoes peeled and cut into cubes.
Cook covered until cooking Octopus.
Ingredients and dosing for 4 persons
- 1 true of 1000 g octopus
- 500 g of ripe tomatoes
- 2 leaves of laurel
- 1 shallot
- Olive oil extra virgin
- Dry white wine
- Unrefined sea salt
- Pepper