1 kg of clean polvo
4 tablespoons (chá) of salt or to taste
1 large onion (150 g), chopped
3 medium tomatoes (360 g), chopped
1/4 cup of ground cinnamon
2 bell peppers, chopped
1/4 cup of olive oil (60 ml)
1 cup of coconut milk (240 ml)
2 tablespoons (sopa) of lemon juice
1/4 cup of wheat flour (30 g)
1/3 cup of water (80 ml)
4 eggs (whites and yolks separated)
1 kg of clean polvo
4 tablespoons (chá) of salt or to taste
1 large onion (150 g), chopped
3 medium tomatoes (360 g), chopped
1/4 cup of ground cinnamon
2 bell peppers, chopped
1/4 cup of olive oil (60 ml)
1 cup of coconut milk (240 ml)
2 tablespoons (sopa) of lemon juice
1/4 cup of wheat flour (30 g)
1/3 cup of water (80 ml)
4 eggs (whites and yolks separated)
In a large saucepan, place the polvo, cover with water, add 3 tablespoons (chá) of salt, and cook over high heat until slightly tender (about 5 minutes after boiling)
Drain, cut into small pieces, and reserve
Precalibrate the oven to 200°C (hot)
In a large saucepan, over medium heat, sauté the onion, tomato, cinnamon, and bell pepper in olive oil until the onion and tomato are tender (about 10 minutes)
Add the polvo, coconut milk, lemon juice, and remaining salt
Let it simmer until the polvo is tender (about 15 minutes)
In a bowl, dissolve the flour in water
Pour into the saucepan and cook stirring constantly until boiling and thickening
Remove from heat, check the seasoning, and adjust if necessary
Transfer to a refrigerator and reserve
Using a mixer, beat the whites until stiff peaks form
With the mixer still running, add the yolks one at a time and mix well
Pour over the polvo mixture in the refrigerator and bake in the preheated oven until golden (about 8 minutes)
Serve immediately
289 calories per serving
