1 Preparation Preparation Let the octopus stand with enough salt for a 1/2 hour and then wash it.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Olive octopus ingredients: |
| For 6 people :: octopo bone black olives mayonasa salt pepper sauce tabasco olive oil | Little me of octopus :: pulpo sanctioned and cut into very fine slices olive oil salt |
Olive octopus ingredients:
2. If the octopus had to repeat the operation again until it is totally clean.
3. Once clean, hit it with the fists on the tentacles to release, previously a pot of water to boil has been put and once that the water is very hot to put the octopus to sanction for a 1/2 hour or to try Until it is soft, prevent it from beating too much.
4. Some people enter the container where the octopus is sanctioned a medium potato that will indicate that the meat of the octopus is soft and cooking should be finished, in any case the observation of the octopus meat will tell us if it is already cooked or not.
5. Once you can save the octopus in the refrigerator until the next day.
6. The octopus can be used with or without the skin at the taste of the chef.
7. The next day take out the refrigerator octopus and cut into very thin slices and reserve.
8. To prepare the olive sauce, put a little mayonnaise in the blender and liquefy together with the boneless black olives, which will be incorporated one by one, until the mayonnaise has taken the taste of the olive and without this get to have a strong flavor.
9. Add some salt if necessary and pepper to season, then add a few drops of tabasco sauce to taste and continue stirring.
10. To end this sauce a few drops of olive oil to complement its flavor.
11. In a fountain put octopus films and bathe them with the sauce.
12. decorate the dish with tomato and pepper rolleages of octopus.
