Octopus with orange and port wine
Polvo com laranja e vinho do Porto
INGREDIENTS
- Clean Brasmar Octopus
- Port Wine
- 2 Red Onions
- 5 Carrots
- Garlic
- 1 Orange
- 1 Fennel Root
- Coriander
- Butter
- 1 Red Chili Pepper
- Olive Oil
- 1 Lemon
Polvo com laranja e vinho do Porto
INGREDIENTS
- Clean Brasmar Octopus
- Port Wine
- 2 Red Onions
- 5 Carrots
- Garlic
- 1 Orange
- 1 Fennel Root
- Coriander
- Butter
- 1 Red Chili Pepper
- Olive Oil
- 1 Lemon
PREPARATION
For the carrot puree:
Cook the carrots in salted water.
Put them into a puree, adjust the salt and add a spoonful of butter.
Octopus:
Sauté a carrot and a red onion. Add port wine, let it evaporate a little and add water until it boils. When it starts to boil, add the octopus and cook for 1 hour and 15 minutes on low heat. When the octopus is tender, remove it from the broth.
Cut orange segments, finely chop red onion, chopped coriander and chili pepper.
Season with lemon juice, olive oil and salt.
In a pan, add a little of the octopus broth and Port wine, letting the alcohol evaporate until it has a syrupy consistency.
PREPARATION
For the carrot puree:
Cook the carrots in salted water.
Put them into a puree, adjust the salt and add a spoonful of butter.
Octopus:
Sauté a carrot and red onion. Add port wine, let it evaporate a little and add water until it boils. When it starts to boil, add the octopus.
As soon as it starts to boil again, place the octopus in the oven at 180º for 1h15. Keep an eye on it to make sure the broth doesn’t boil too much.
When the octopus is tender, remove it from the broth.
Cut orange segments, finely chop red onion, chopped coriander and chili pepper.
Season with lemon juice, olive oil and salt.
In a pan, add a little of the octopus broth and Port wine, letting the alcohol evaporate until it has a syrupy consistency.
