Ragoût de poulpe

 


  • Black pepper (1 Teaspoon)
  • Salt (1 Dessert Spoon)
  • Vinegar (2 Tablespoons)
  • Daphne (3 pieces)
  • Tomato paste (1 tablespoon)
  • Tomatoes (1 Piece)
  • Olive oil (0.5 Cups of Water)
  • Onion (2 Pieces)
  • Octopus (1 Piece)

Let's take the octopuses beaten and leave them in the deep-freeze for 2 to 3 days.
Wash it well and boil it until soft.
After it is boiled, let's peel off the skin and chop the pinkish-white skin into cubes.
Let's heat the oil in the pan.
Finely chop the onion and sauté in hot oil until soft.
Then let's add the diced tomatoes and tomato paste.
Let's add the octopus after turning it a few times.
Add bay leaves, salt and pepper and a glass of water and cook for 10-15 minutes on low heat.
Let's add the vinegar close to the stove. Let's serve cold or hot according to your desire.


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