Preparation

In a pan with beer (33cl) cook the octopus until it is well cooked and tender. Remove the Octopus and set aside.

Enjoy the broth in which the Octopus was cooked, add a little milk to make the puree with butter or margarine.

If necessary add a little more water.

When it is consistent add the 2 whole eggs and wrap them well.

Add a little nutmeg to taste the puree.

In another saucepan, without adding salt, place the chopped onion, the oil, the garlic mass, the pepper mass and the fish broth and bring to a simmer.

Cut the octopus into small pieces and add them to the sauté as well as the chorizo ​​cut into very small pieces.

Cook for about 10 minutes.

If the sauce is too liquid, dissolve the Maizena flour in a little cold water and add to the mixture to thicken the sauce.

In a pyrex tray spread a layer of puree about 1.5 cm high. Pour the mixture with the octopus and spread it well across the tray.

Cover with another layer of puree about 1.5 cm wide.

With a fork, make not too deep grooves and along the puree you spread.

Beat the 2 egg yolks and spread them evenly over the puree using the fork and the grooves made.

Bake as long as necessary for the puree to turn golden brown.

You can decorate with some Olives. Serve it hot.

Ingredients

  • 1 Medium Octopus (approx. 1kg);
  • 33 cl of beer
  • 1 meat chorizo;
  • 1 tablespoon of Garlic pasta;
  • 1 tablespoon of Bell Pepper pasta;
  • 1 tablespoon of margarine or butter;
  • 1 Fish broth;
  • 1 dl of olive oil;
  • 1 medium onion;
  • 4 eggs (2 whole and 2 yolks);
  • 1dl of white wine;
  • 250 gr of instant puree;
  • Milk;
  • 2 teaspoons of Maizena flour and a little cold water;
  • Nutmeg to taste.