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 Receta del mes de diciembre

dez

Baked Octopus with sweet potatoes and stewed tomatoes, peppers and lemongrass

by Chef Henrique Sá Pessoa

 

Serves 2:
300 grams baked octopus

For the baked octopus:
1 octopus weighing 2½ kg, thawed 
2 tomatoes, sliced
2 bay leaves 
2 sprigs of fresh thyme 
2 onions
120 ml. olive oil
250 grams whole sweet potatoes 

For the stewed tomatoes with peppers and lemongrass:
100 g plum tomatoes, peeled, seeded and diced
100 g  red bell pepper, diced 
50 g onion
5 g minced garlic
2 tablespoons chopped cilantro stems
1 tablespoon grated ginger 
2 stems lemongrass 
1 litre fish broth 
4 tablespoons tomato pulp 
50 ml. olive oil
50 g sweet potato, cut into cubes 
4 tablespoons fresh cilantro, chopped
Sat and pepper to taste 

 

Preparation:

1 – Place the octopus in a shallow baking dish and season with the tomato slices, olive oil, thyme and bay leaves. Cover with aluminium foil and bake at 190ºC for 1 hour and 15 minutes.

2 – In a saucepan, sauté the onion, garlic, lemon grass, ginger and red pepper in a small amount of olive oil for 2 to 3 minutes. Add the cilantro stems and sauté for another 2 minutes. Add the tomato pulp, fresh tomato and fish broth. Season to taste. Add the sweet potato and let simmer for about 25 minutes. Purée the mixture through a food mill, check the seasoning and add the fresh chopped cilantro.

3 – Arrange the sweet potatoes (250 grams) in a shallow baking dish, drizzle with olive oil and bake in a 175ºC oven for about 20 minutes. Peel and cut into chunks.

4 – Cut the octopus into pieces and serve with the sweet potatoes and stewed tomatoes.

 

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