Preparation

In a pan, cook the eve octopus with an onion, two crushed garlic cloves with peel and a chilli, about 45 minutes.

Reserve the broth and cut the octopus into pieces.

Cut the potatoes into slices and bake.

In the cataplana, pour a drizzle of olive oil, let it warm and add the bacon, let it brown.

Then add the sliced ​​garlic.

Add the sliced ​​onion, the sliced ​​peppers and the bay leaf. Wrap and let it taste. Cool with white wine and bring to a boil.

Add the octopus, paprika, potatoes and a little broth to cook the octopus. Add the herbs, previously chopped. Cover the cataplana and cook slowly, at medium-low temperature, for about five to ten minutes.

Serve the cataplana with chopped chopped coriander. Enjoy your food.

Ingredients

  • 1 whole octopus
  • 5 sweet potatoes
  • 100 g lean bacon cut into cubes
  • 1 large onion
  • 1 Red Pepper
  • 1 Green Pepper
  • 2 rolled garlic cloves
  • 1 Chilli
  • 1 bay leaf
  • 1 dl olive oil
  • 1dl of octopus cooking broth
  • 1/2 glass of white wine
  • Paprika.
  • Coriander
  • Rosemary, thyme and mint
  • salt