Pumpkin Risotto

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Lagareiro Style Octopus

So if you are not from a Latino country you will might find this dish a bit crazy: yes I am talking about OCTOPUS! That lovely little animal with 8 arms!

Octopus with mashed potatoes and sprout

Classic octopus with roasted potatoes

Tip 1: If you eat octopus do it during the day cause it is a bit heavy during the night

Tip 2: If you buy the octopus fresh, always freeze it in advance and than defrost it to make it tender

Tip 3:If you buy frozen octopus always defrost them completely before you cook it

So lets go to the recipe:

• First you need to cook the octopus: if you use a pressure cooker (like I did) as soon as the content starts boiling (you will see by the noise the cooker is doing) you should put a timer for 15 minutes till 20 if you like the octopus to be softer. Bear in mind that the more you cook the more water the octopus is gonna release and less nutrients will have! 

Octopus in a pressure cooker

• After this its easy. You cut the octopus' arms at your taste and put them in a pot. Add generous amounts of olive oil and put it in the oven 180ºC. As soon as it starts boiling you should add garlic, and 2 bay leaves, turn off the oven and count 15 minutes!  

This is usually served with potatoes so as you can see I showed you two versions:

The first one is a pretentious "fancy-ish" version with mashed potatoes and a bit of sprout. The second one is a classic lagareiro with roasted potatoes. Put some of the garlic in both dishes and don't forget the olives: they will completely give another taste to the dish! The final touch is given by a couple droplets of lemon!

Hit me up if you want a more detailed recipe of it ;)