OCTOPUS – Pescapisa S.L.

GRATINATED OCTOPUS SOFT WITH ALI-OLI

Master — Mon, 16 Jun 2014 09:41:22 +0000

To prepare this recipe we have chosen in our references Chopping Octopus Cooked PESCAPISA, for your convenience, and you just have to open the tray of octopus and not to cut it, as it comes into slices 1 cm. «without a hitch».
RECIPE FOR 4 PEOPLE
INGREDIENTS

400 g Cooked Octopus Chopping PESCAPISA
3 tablespoons mayonnaise
100 ml. whipped cream
Medium medium clove garlic
salt
PREPARATION

In a blender container mount 100 ml double cream until very thick, once assembled add 3 tablespoons of mayonnaise and half a clove of raw garlic, a pinch of salt and beat again.
Add this mixture to the octopus and place in the preheated oven at 180 º C for 10-12 minutes, when it is hot, broil lightly and serve.
If you want you can add a few boiled potatoes into slices and place on base to give more consistency to the dish.

OCTOPUS WITH ALMOND CRUNCHY

Master — Mon, 16 Jun 2014 08:48:25 +0000

To prepare this recipe is best to use Octopus Leg PESCAPISA. Within our extensive catalog of references we chose G pasteurized octopus leg, which would be enough to make this easy recipe and delicate
RECIPE FOR 4 PEOPLE
INGREDIENTS

500 g. Pata octopus G PESCAPISA
4 cloves of garlic
2 small chillies
Extra virgin olive oil 50 ml.
White wine
250 g. clam
PREPARATION

In a pan fry the finely chopped 2 chillies with Ajit. Ajit When browned, add the clams, cover and wait for it to open, tempering and add the white wine. Put back on the fire and let the alcohol evaporate a couple of minutes. Open the container and make the legs grilled in a pan with oil background on both sides until crisp and place in a bowl making small cuts. We added on the Ajit legs and clams with juice, removing the peppers. Serve hot.

GRILLED OCTOPUS

Master — Mon, 16 Jun 2014 08:42:52 +0000

To make this recipe we chose the octopus legs PESCAPISA product pasteurized and vacuum packed.

RECIPE FOR 4 PEOPLE
INGREDIENTS

500 g. Octopus Legs PESCAPISA
4 medium potatoes
paprika
Extra virgin olive oil
Salt

PREPARATION

Boil the potatoes in their skins in salted water.
Remove the octopus legs PESCAPISA its packaging and place them in a pan fry whole bottom oil until crisp can also grilled on the barbecue).
Peel and chop the potatoes add a splash of milk and salt and beat until a thick puree. Cut the octopus into thick slices to taste and place on a base of mashed potatoes.
Add salt and paprika and sprinkle generously with extra virgin olive oil. Serve hot.

Octopus

Master — Mon, 16 Jun 2014 11:25:40 +0000

OCTOPUS CURLY/FLOWER/TRAY
NAME	BOX	GLAZE	PRESENTATION	ORIGIN
OCTOPUS T-00 (6/UP	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-0 (5/6 KG)	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-1 (4/UP)	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-2 (3/4 KG)	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-3 (2/3 KG)	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-4 (1600/2000)	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-5 (1200/1600)	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-6 (800/1200)	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-7 (500/800)	14KG	10/15%	IQF OR VACUUM	FAO 34
OCTOPUS T-7X (-500 GR)	14KG	10/15%	IQF OR VACUUM	FAO 34

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FROZEN OCTOPUS ON BOARD
NAME	BOX	ORIGIN
TAKO- 1	MASTER BOAT	FAO 34
TAKO- 2	MASTER BOAT	FAO 34
TAKO- 3	MASTER BOAT	FAO 34
TAKO- 4	MASTER BOAT	FAO 34
TAKO- 5	MASTER BOAT	FAO 34
TAKO-6	MASTER BOAT	FAO 34
TAKO-7	MASTER BOAT	FAO 34
TAKO-8	MASTER BOAT	FAO 34

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GRILLED OCTOPUS
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Image Octopus

Master — Sun, 03 Aug 2014 11:54:22 +0000