Galician octopus

Galician octopus
Galician octopus 5 1 Stefano Moraschini


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.

Galician octopus

Calories calculation

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Ingredients and dosing for 6 persons


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