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Octopus Socarrat and Homemade Aioli

Socarrat de Polvo e Aioli Caseiro

2 Pax

50 min.

Médio

Prato principal

INGREDIENTS

  • 1 Octopus 2/3 kg Brasmar
  • 720 g Carolina rice
  • 5 onions
  • 4 green peppers
  • 4 red peppers
  • 4 ripe tomatoes
  • Sweet paprika to taste
  • 4 heads of garlic
  • 4 eggs
  • Olive oil to taste
  • 4 bay leaves
  • Salt to taste
  • Pepper to taste

Socarrat de Polvo e Aioli Caseiro

2 Pax

50 min.

Médio

Prato principal

INGREDIENTS

  • 1 Octopus 2/3 kg Brasmar
  • 720 g Carolina rice
  • 5 onions
  • 4 green peppers
  • 4 red peppers
  • 4 ripe tomatoes
  • Sweet paprika to taste
  • 4 heads of garlic
  • 4 eggs
  • Olive oil to taste
  • 4 bay leaves
  • Salt to taste
  • Pepper to taste

PREPARATION

Once defrosted, place the octopus in a pan with the bay leaves, onions and a little water. Leave to cook for 40 minutes and leave to rest for another 40 minutes. Remove the octopus and reserve the cooking water.

In a small pan, add a dash of olive oil, the onions and spring peppers (cut into very small pieces), a spoonful of paprika and let them brown well. Then add the tomatoes, seeded and cut in the same way.

In a sauté pan with a flat base, add the previous mixture to taste. Add the rice and let it fry a little.
Add the previously reserved broth little by little and try to ensure that the rice completely covers the bottom of the sauté pan. Add water only when the rice asks for it, always in very small quantities.
When the rice opens, you will see that the rice has created a crispy, caramelized layer. Roll it up very carefully with the help of a rolling pin and add a little aioli.

Place the garlic heads in the oven to roast for 40 minutes at 160º.

Remove the garlic cloves and add to the measuring cup with the eggs and a little olive oil. Season with salt and pepper.

Using a hand blender, mix everything until you get a homogeneous mixture.

PREPARATION

Once defrosted, place the octopus in a pan with the bay leaves, onions and a little water. Leave to cook for 40 minutes and leave to rest for another 40 minutes. Remove the octopus and reserve the cooking water.

In a small pan, add a dash of olive oil, the onions and spring peppers (cut into very small pieces), a spoonful of paprika and let them brown well. Then add the tomatoes, seeded and cut in the same way.

In a sauté pan with a flat base, add the previous mixture to taste. Add the rice and let it fry a little.
Add the previously reserved broth little by little and try to ensure that the rice completely covers the bottom of the sauté pan. Add water only when the rice asks for it, always in very small quantities.
When the rice opens, you will see that the rice has created a crispy, caramelized layer. Roll it up very carefully with the help of a rolling pin and add a little aioli.

Place the garlic heads in the oven to roast for 40 minutes at 160º.

Remove the garlic cloves and add to the measuring cup with the eggs and a little olive oil. Season with salt and pepper.

Using a hand blender, mix everything until you get a homogeneous mixture.

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Recipes, Octopus
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