You will need: (5 –
6 tapas servings)
Half a cooked octopus
1 Courgette
10 Garlic cloves
500ml Olive oil
Equipment: 24cm
Tagine
Method:
1.
Prepare the octopus by removing the beak
and chopping into bite sized pieces (leave the thin ends of the tentacles quite
long for presentation. You can also simmer the octopus for 30 minutes to make
it more tender even of pre cooked.
2.
Peel and dice the garlic cloves.
3.
Add a splash of olive oil to the tagine and
fry off the garlic before adding the rest of the olive oil
4.
Slice the courgette and add to the oil with
the octopus.
5.
Cook over the grill for 10 – 12 minutes
giving a quick stir half way through.
6.
Serve in tapas bowls or cazuelas with
cocktail sticks for perfect seafood tapas.
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