Octopus in the oven with chestnuts
Ingredients
a large pot
small potatoes
olive oil and margarine
green pepper in strips
frozen chestnuts
port wine
white wine
Preparation
Cook a large octopus in the pressure cooker, being careful not to overcook it.
Place a pan with salted water on the stove and when the water starts to boil, add a packet of frozen chestnuts. As soon as the water starts to boil again, turn off the heat immediately, draining the chestnuts. Prepare about a kilo of small potatoes and prepare them "by mashing", after washing them well and keeping the skin on (
In a baking tray, place parsley, sliced onion, margarine, pepper strips, olive oil and paprika powder.
Place the octopus, cut into pieces, on top, surrounding it with the already prepared potatoes and the blanched chestnuts.
Cover again with strips of pepper, sliced onion, parsley, sprinkle with paprika powder, a little pepper, a few dashes of margarine, drizzle with half a glass of port wine, a glass of white wine and plenty of olive oil.
Bake in the oven, preheated to 200º, for about 20 minutes.
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