Galician octopus
Instructions
Thoroughly wash the Octopus and cut into pieces.
In a crock Brown garlic and Rosemary, delete them, pour into saucepan polyps.
Sauté over high heat for 5 minutes, turning them until they.
Deglaze with the wine, let it evaporate, then add the tomato and chilli.
Bake for about 1 hour on low heat and cover pan.
Stir often.
When cooked, adjust salt, sprinkle with parsley and serve with lemon wedges.
Ingredients and dosing for 6 persons
- 3 already cleaned polyps of 500 g
- 300 g of tomato pulp
- 3 cloves of garlic
- Rosemary
- 1 tablespoon of chili powder
- White wine
- 1 lemon
- Chopped parsley
- Olive oil
- Salt