Octopus bean stew
Feijoada de polvo
INGREDIENTS
- Brasmar Frozen Cooked Octopus
- 500 g cooked beans (reserve the cooking water)
- 1 onion
- 2 cloves of garlic
- 1 dl of olive oil
- 1 can of peeled tomatoes
- Sweet paprika to taste
- 1.5 dl of white wine
- 2 carrots
- 1/2 green pepper
- 1 meat sausage (optional)
- Chopped parsley or coriander
- Salt and freshly ground pepper
- Pepper
Feijoada de polvo
INGREDIENTS
- Brasmar Frozen Cooked Octopus
- 500 g cooked beans (reserve the cooking water)
- 1 onion
- 2 cloves of garlic
- 1 dl of olive oil
- 1 can of peeled tomatoes
- Sweet paprika to taste
- 1.5 dl of white wine
- 2 carrots
- 1/2 green pepper
- 1 meat sausage (optional)
- Chopped parsley or coriander
- Salt and freshly ground pepper
- Pepper
PREPARATION
Descongelar o polvo de acordo com as instruções indicadas na embalagem.
Peel and chop the onion and garlic and cut the carrots into slices. Cut the pepper into small cubes without the white skin and seeds.
Open the octopus packaging, cut it into pieces and reserve the liquid from the packaging.
Heat a pan with the onion and garlic, add the olive oil and sauté until the onion is soft. Add the peeled tomatoes, paprika, wine and carrots, stir and bring to the boil. Add the octopus and the water from the package, the chorizo (optional) and mix.
Cover and cook over low heat for 10 minutes. Add the beans with the cooking broth and the chopped pepper and cook for another 10 minutes. Season with a pinch of freshly ground pepper.
Serve sprinkled with parsley or coriander. Serve with white rice.
PREPARATION
Descongelar o polvo de acordo com as instruções indicadas na embalagem.
Peel and chop the onion and garlic and cut the carrots into slices. Cut the pepper into small cubes without the white skin and seeds.
Open the octopus packaging, cut it into pieces and reserve the liquid from the packaging.
Heat a pan with the onion and garlic, add the olive oil and sauté until the onion is soft. Add the peeled tomatoes, paprika, wine and carrots, stir and bring to the boil. Add the octopus and the water from the package, the chorizo (optional) and mix.
Cover and cook over low heat for 10 minutes. Add the beans with the cooking broth and the chopped pepper and cook for another 10 minutes. Season with a pinch of freshly ground pepper.
Serve sprinkled with parsley or coriander. Serve with white rice.
