2 tablespoons of olive oil
1 clove of garlic
1 large onion (150g), roughly chopped
3 medium tomatoes (360g), seeds removed, roughly chopped
1 tablespoon of lightly toasted wheat flour
6 tablespoons of dry white wine
1/2 cup of butter (100g)
1/2 teaspoon of paprika
1 teaspon of salt or to taste
20 octopus pieces (approximately 1 kg), cleaned (without skin and head)
2 tablespoons of Madeira wine
2 tablespoons of olive oil
1 clove of garlic
1 large onion (150g), roughly chopped
3 medium tomatoes (360g), seeds removed, roughly chopped
1 tablespoon of lightly toasted wheat flour
6 tablespoons of dry white wine
1/2 cup of butter (100g)
1/2 teaspoon of paprika
1 teaspon of salt or to taste
20 octopus pieces (approximately 1 kg), cleaned (without skin and head)
2 tablespoons of Madeira wine
In a large, deep pan, heat the olive oil over medium heat
Add the garlic, onion, and tomato and cook until the onion is soft (about 3 minutes)
In a small bowl, dissolve the flour in white wine and add it to the pan with the cooked mixture
Add the butter, mix well, and season with paprika and salt
Cook until thickened (about 4 minutes), stirring occasionally
Add the octopus pieces and Madeira wine
Cover and cook until the octopus is slightly pink (about 5 minutes)
Remove the garlic clove and serve hot
364 calories per serving
Obs.: To toast wheat flour, place it in a small pan over low heat, stirring constantly
Remove when it starts to brown and immediately remove from heat.
