Boiled octopus

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  • 1.5 kg of octopus grande de Santa Luzia
  • 250 g of garlic French
  • 300 g of pumpkin
  • 350 g elbows
  • 1 branch of winter savory
  • 350 g of peas
  • 1 mayonnaise purchase
  • salt
  • pepper


Bake the octopus in water, and salt, and 1 bay leaf. Remove and drain the water to bring it to the boil. Cut leek slices and pumpkin to the cubes. Bake the elbows in the water of the octopus and season with winter savory. Add the pumpkin, peas, and the leeks, the cozerem with the mass. Cut the chicken into pieces. Drain the pasta and vegetables and join the octopus. Check the seasoning and serve with mayonnaise.

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