Receta:
Remove the top or stone from the octopus and separate the tint bag (you can ask the fisherman to do it) Wipe them thoroughly Cook them in salt and lemon, onions and the spice herbs until they are tender (about 40 minutes in the pressure cooker)Let them cool. Skin them and cut them in small piecesIn another pot melt the butter and sauté the onion until the are golden Add the tomato and let it cook thoroughly Add the dried grapes, the almonds, the olives, consommé and the octopus and then the tint dissolved in dry wineLet it boil for some minutes and serve.In a dish make a circle with the rice (like a donut) adorned with plantains put the octopus in the center.Serve the rest of the octopus in small separate dishes.
Ingredientes:
4 kg of octopusSalt to tasteThe juice of four lemons2 onions cut in halvesA bunch of oregano 4 laurel leaves1 bar of butter1 big onion finely chopped1 ½ kg of tomato peeled, seeded and chopped100g of dried grapes100 g of almonds peeled and sharpened100 g of bone olives chopped or whole2 spoonful of powdered chicken broth3 dressed chili chiplotes chopped Salt and pepper to taste 1 ½ cup of dry wine to solve the tint Make 8 servings.
