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.
