Octopus cataplana

 Octopus cataplana

Ingredients

sweet potato

400 g

salt

1 c. of tea

oil

2 c. of tea

garlic

3 tooth

onion

100 g

green pepper

80 g

red pepper

100 g

ripe tomato

250 g

extra chilli sauce

1 c. of coffee

mussel

300 g

coriander

1 branch

cooked octopus tentacles

300 g

lemon

100 g

Preparation

Step 1

Wash the potatoes very well and cook them in water seasoned with salt until they are soft.

Step 2

Heat the oil in a cataplana, add the peeled and sliced ​​garlic cloves, the peeled and cut onion into half rings.

Step 3

Clean the peppers from seeds and cut them into strips. Cut the tomato into cubes. When the onion is soft, add the peppers, tomatoes and piri-piri sauce and let it cook, stirring occasionally for about 10 minutes.

Step 4

Meanwhile, scrape the mussel shells very well, remove their beards and place them in the cataplana. Add a sprig of coriander, close the cataplana and cook for about 10 minutes over medium heat.

Step 5

Peel the potatoes and cut them into slices.

Step 6

Place the potato slices and octopus tentacles in the cataplana, close again and cook for another 5 minutes.

Step 7

Open the cataplana on the table and add the lemon cut into wedges and a few more fresh coriander leaves.