Octopus sautéed with mushrooms, cornbread crumbs and chorizo
Polvo estufado com cogumelos, migas de broa e chouriço
INGREDIENTS
- Brasmar Ultra-Frozen Clean Octopus
- 1 medium onion
- 2 cloves of garlic
- 1 teaspoon of paprika
- 2 dl of Extra Virgin Moura Olive Oil from the Moura and Barrancos Cooperative
- 2 dl of Parras Wine Indelével
- 1 sprig of rosemary
- 100 g of red pepper
- Salt and pepper
- 100 g of Sweet Corn Bread from Lidl
- 50 g of Black Pork Chorizo from Paladares Alentejanos
- Coriander
- 200 g of heart cabbage
- 100 g of mushrooms
Polvo estufado com cogumelos, migas de broa e chouriço
INGREDIENTS
- Brasmar Ultra-Frozen Clean Octopus
- 1 medium onion
- 2 cloves of garlic
- 1 teaspoon of paprika
- 2 dl of Extra Virgin Moura Olive Oil from the Moura and Barrancos Cooperative
- 2 dl of Parras Wine Indelével
- 1 sprig of rosemary
- 100 g of red pepper
- Salt and pepper
- 100 g of Sweet Corn Bread from Lidl
- 50 g of Black Pork Chorizo from Paladares Alentejanos
- Coriander
- 200 g of heart cabbage
- 100 g of mushrooms
PREPARATION
Cook Brasmar’s Ultra-Frozen Clean Octopus for 20 minutes: let it defrost; place it in plenty of water and once it starts to boil, add the octopus.
Sauté with Extra Virgin Olive Oil from the Moura and Barrancos Cooperative, onion and garlic. After 3 minutes, add the chopped red pepper and Brasmar Ultra-Frozen Clean Octopus.
Add the paprika and rosemary and cook for 5 minutes. Then add the mushrooms.
Add the Parras Wines Indelével wine and let it thicken.
Start the migas with Moura Dop Extra Virgin Olive Oil from the Moura and Barrancos Cooperative, garlic and onion.
Add the LIDL Sweet Corn Bread, already soaked and crumbled.
Add the LIDL Sweet Corn Bread, already soaked and crumbled.
Mix and season with salt, pepper and a little coriander to taste.
PREPARATION
Cook Brasmar’s Ultra-Frozen Clean Octopus for 20 minutes: let it defrost; place it in plenty of water and once it starts to boil, add the octopus.
Sauté with Extra Virgin Olive Oil from the Moura and Barrancos Cooperative, onion and garlic. After 3 minutes, add the chopped red pepper and Brasmar Ultra-Frozen Clean Octopus.
Add the paprika and rosemary and cook for 5 minutes. Then add the mushrooms.
Add the Parras Wines Indelével wine and let it thicken.
Start the migas with Moura Dop Extra Virgin Olive Oil from the Moura and Barrancos Cooperative, garlic and onion.
Add the LIDL Sweet Corn Bread, already soaked and crumbled.
Add the LIDL Sweet Corn Bread, already soaked and crumbled.
Mix and season with salt, pepper and a little coriander to taste.
