Octopus with pencas

Octopus with pencas

Recipe for 4 people

its bitter taste, the head of garlic, salt, bay leaf, peppercorns and paprika, all raw.
We add a glass of white or red wine, according to taste, the chopped octopus, water and let simmer for at least two hours, until the octopus is at its point.



1.5 kg. thick octopus – 6 pencas
– 1 head of garlic
– 2 onions
– 5 bay leaves
– 30 gr. of peppercorns
– 1 soup spoon of sweet paprika
– 250 cl. Of olive oil
– 1 glass of white or red wine – Salt
– Water

Buy the octopus fresh and thick. Freeze 48 hours to soften them. Thaw and clean (removing eyes, guts and mouths). Cut to pieces of 3 cm. of size. Place 1/4 liter of olive oil in a casserole, add the onion in slices, cut the stalks and put them in soak beforehand with water and salt to lose

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