Are you planning a holiday menu? Then be sure to include such an original appetizer - Galician octopus with baked potatoes. It takes fifty minutes to prepare. By the way, to make the fresh octopus soft, massage it firmly with your palm. With frozen octopus, this procedure is not required.
It is necessary
- For two servings:
- - octopus - 1 kg;
- - potatoes - 3 tubers;
- - three cloves of garlic;
- - olive oil - 3 tbsp. spoons;
- - cayenne pepper - to taste;
- - salt is also to taste.
Instructions
Step 1
Cut the potatoes into large wedges and place them on a baking sheet. Sprinkle with olive oil, put in the oven, heated to 220 degrees. Cook for 30-45 minutes (depending on the size of the potatoes).
Step 2
Put water to boil. Remove the beak, eyes, entrails from the octopus, rinse under water. Take the octopus by the head, dip it in boiling water for a minute. Repeat the procedure when the water boils again. So do 3-4 times - this will "harden" the skin, it will not hang in rags. Leave the octopus to cook for 20-25 minutes.
Step 3
Heat olive oil in a skillet, chop the garlic into small cubes, fry until golden brown, then discard. Leave the skillet on the stove.
Step 4
Cut the finished octopus into rings, lay the potatoes on a platter, put the octopus on top, sprinkle with salt and cayenne pepper. Drizzle with warm garlic oil. Bon Appetit!
