GRATINATED OCTOPUS SOFT WITH ALI-OLI
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
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
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.
