If the octopus is fresh, you have to freeze it for three days to make it more tender.
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| Ingredients to make octopus to cheese: |
| 1 octopus (of approximately 800 g) 2 large potatoes 75 g of gruyère grated cheese 1 small white onion 1 tablespoon sweet paprika 1 glass of virgin olive oil salt pimient black 2 sheets of bay leaf 1 1 onion 1 carria |
Ingredients to make octopus to cheese:
2. wash the octopus; Cook in a pot with water with the peeled and whole onion, the scraped carrot and the laurel.
3. When the water has cooking five minutes, submerge the octopus and scare it (add cold water to break the boil) three times.
4. Let it cook about an hour and a half or two hours (click to check that it is tender).
5. Remove and let drain.
6. Step 2 Wash the potatoes and cook them with skin, preferably in octopus cooking water or in water with a little salt.
7. When they are tender, remove with a sparkling and let cool.
8. Peel and cut into fine wheels without breaking.
9. Cut the octopus tentacles with a sharp knife and biased, to get larger slices.
10. On an oven source with greased paper form four millions alternating slices of potato, octopus and cheese.
11. Bake for 15 minutes over low heat (170 ° C).
12. Step 3 Meanwhile, prepare the sauce: chop the fine onion and fry with the temperate oil.
13. Sprinkle with fat salt and pepper.
14. Place each Milhoja in individual dishes and sprinkle with a little sauce and paprika.
