Octopus Samosa
Chamuça de Polvo
INGREDIENTS
- Clean Octopus Brasmar
- Samosa Dough
- 1 Chorizo
- 2 Onions
- 1 Carrot
- 1 Red Onion
- 1 Glass of Red Wine
- Coriander
- 2 Lemons
- Flour
- Butter
- Tomato Concentrate
- 1 Large White Potato
- Red Chili Pepper
- Greek Yogurt
- Garlic
- Mint
- 1 Cucumber
- Lemon
- Frying Oil
Chamuça de Polvo
INGREDIENTS
- Clean Octopus Brasmar
- Samosa Dough
- 1 Chorizo
- 2 Onions
- 1 Carrot
- 1 Red Onion
- 1 Glass of Red Wine
- Coriander
- 2 Lemons
- Flour
- Butter
- Tomato Concentrate
- 1 Large White Potato
- Red Chili Pepper
- Greek Yogurt
- Garlic
- Mint
- 1 Cucumber
- Lemon
- Frying Oil
PREPARATION
Octopus:
– Sauté a carrot and red onion. Add red wine, let it evaporate a little and add water until it boils. When it is boiling, add the octopus and cook for 1 hour and 15 minutes on low heat.
– When the octopus is tender, remove it from the broth and cut it into cubes.
Samosa Filling:
– Use the octopus broth to make an “octopus béchamel”: melt butter, add flour and octopus broth until it reaches the consistency of béchamel.
– Cut the onions into julienne strips and a third of a pepper into julienne strips. Cook in olive oil until almost caramelized, add a spoonful of tomato paste and cook for a few more minutes.
– Add diced octopus and chopped coriander. Mix with a good amount of octopus béchamel.
– Season to taste, adding lemon juice.
– Fill the samosa with this mixture and fry.
– Use the octopus broth to make an “octopus béchamel”: melt butter, add flour and octopus broth until it reaches the consistency of béchamel.
– Cut the onions into julienne strips and a third of a pepper into julienne strips. Cook in olive oil until almost caramelized, add a spoonful of tomato paste and cook for a few more minutes.
– Add diced octopus and chopped coriander. Mix with a good amount of octopus béchamel.
– Season to taste, adding lemon juice.
– Fill the samosa with this mixture and fry.
Yogurt Sauce:
– Season the Greek yogurt with salt and lemon
– Cut the mint, coriander and cucumber into very small cubes and mix everything together.
– Season the Greek yogurt with salt and lemon
– Cut the mint, coriander and cucumber into very small cubes and mix everything together.
PREPARATION
Octopus:
– Sauté a carrot and red onion. Add red wine, let it evaporate a little and add water until it boils. When it is boiling, add the octopus and cook for 1 hour and 15 minutes on low heat.
– When the octopus is tender, remove it from the broth and cut it into cubes.
Samosa Filling:
– Use the octopus broth to make an “octopus béchamel”: melt butter, add flour and octopus broth until it reaches the consistency of béchamel.
– Cut the onions into julienne strips and a third of a pepper into julienne strips. Cook in olive oil until almost caramelized, add a spoonful of tomato paste and cook for a few more minutes.
– Add diced octopus and chopped coriander. Mix with a good amount of octopus béchamel.
– Season to taste, adding lemon juice.
– Fill the samosa with this mixture and fry.
– Use the octopus broth to make an “octopus béchamel”: melt butter, add flour and octopus broth until it reaches the consistency of béchamel.
– Cut the onions into julienne strips and a third of a pepper into julienne strips. Cook in olive oil until almost caramelized, add a spoonful of tomato paste and cook for a few more minutes.
– Add diced octopus and chopped coriander. Mix with a good amount of octopus béchamel.
– Season to taste, adding lemon juice.
– Fill the samosa with this mixture and fry.
Yogurt Sauce:
– Season the Greek yogurt with salt and lemon
– Cut the mint, coriander and cucumber into very small cubes and mix everything together.
– Season the Greek yogurt with salt and lemon
– Cut the mint, coriander and cucumber into very small cubes and mix everything together.
