Octopus with baked gazpacho
Polvo com gaspacho assado
Polvo com gaspacho assado
INGREDIENTS
- Cleaned Brasmar Octopus
- Tomato (4 units)
- Half a Cucumber
- Garlic
- Mustard seeds
- 1 bunch of Spinach
- 1 Onion
- Olive oil
- Vinegar
- Salt
- Sugar
PREPARATION
Octopus:
Make a broth with olive oil, garlic, carrots and celery. Add water and, when it starts to boil, dip the octopus in it several times until it gains a little color and the tentacles curl.
Let the octopus cook for 55 minutes over low heat.
Place the cooked octopus in a dish with olive oil, lemon and garlic. Let it rest for 15 minutes and then grill it until it forms a crust.
Sauté the spinach in the same frying pan where you grilled the octopus with olive oil and water.
For the Gazpacho:
Cut the tomatoes and onion into half moons and place in a baking dish. Add two cloves of garlic with plenty of olive oil and bake for 30 minutes.
Transfer to a bowl, using the liquid resulting from cooking. Add half a cucumber, half a cup of olive oil, 2 tablespoons of sugar, 1 tablespoon of vinegar and mix everything.
Plating:
Gazpacho, octopus tentacle, spinach and mustard seeds.
PREPARATION
Octopus:
Make a broth with olive oil, garlic, carrots and celery. Add water and, when it starts to boil, dip the octopus in it several times until it gains a little color and the tentacles curl.
Let the octopus cook for 55 minutes over low heat.
Place the cooked octopus in a dish with olive oil, lemon and garlic. Let it rest for 15 minutes and then grill it until it forms a crust.
Sauté the spinach in the same frying pan where you grilled the octopus with olive oil and water.
For the Gazpacho:
Cut the tomatoes and onion into half moons and place in a baking dish. Add two cloves of garlic with plenty of olive oil and bake for 30 minutes.
Transfer to a bowl, using the liquid resulting from cooking. Add half a cucumber, half a cup of olive oil, 2 tablespoons of sugar, 1 tablespoon of vinegar and mix everything.
Plating:
Gazpacho, octopus tentacle, spinach and mustard seeds.
