*As from next workday, conditions apply
– 1.5 kg of small octopus
– 4 onions, chopped
– 4 chopped tomatoes
– 1 teaspoon of tomato paste
– 5 cloves of chopped garlic
– 40 grams of grated ginger
– 2 sticks of thyme
– 3 cloves
– A pinch of nutmeg
– 4 bay leaves
– 50 cl of red wine
– 5cl of white martini or vermouth
– Oil
– Salt and pepper
– Vinegar
– 8 stems of chopped parsley
Step 1: Cook under pressure the octopus about 15 minutes in a volume of boiling water with a dash of vinegar, then remove the thin skin.
Step 2: Cut the octopus into pieces and sear it over medium heat to make it lose its water, then add a little oil and fry it for 3 minutes.
Step 3: Add the martini, the onions, the tomatoes, the tomato paste, the garlic, the ginger, the thyme, the cloves, a pinch of nutmeg, the bay leaf, salt and pepper and cook for 10 minutes covered.
Step 4: Add the red wine and let it cook under pressure until the wine evaporates and adjust the seasoning.
Sprinkle with chopped parsley before serving.
The Chef’s special touch:
Put the octopus in the freezer for 72 hours before preparing it, this will soften it.
Monday to Friday from 9am to 5pm
Customer Care:
Questions about orders and delivery:
Order Rs2500 and above and get Free delivery around the island. No minimum purchase is required and a delivery fee of Rs300 will apply on orders below Rs2500. We accept payments made by Debit/Credit Cards online or Juice by MCB.
© GO DELIVERY 2024 All rights reserved | Website by ddbhosting.net
© GO DELIVERY 2024 All rights reserved
Website by ddbhosting.net
Alcohol abuse causes serious health, social and family problems. Consume in moderation. Cigarettes are highly addictive drugs. Sale prohibited to persons under 18 years old.
