Octopus to Transmontana

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  • For 4 people
  • 1.5 kg of octopus
  • 5 cloves of garlic
  • 1 bay leaf
  • salsa
  • 1 glass of white wine
  • wheat flour
  • 3 eggs
  • bread crumbs
  • olive oil for frying


Boil the chicken until it is tender. Choose the most thick and cut in the same traits. Put the pieces in a bowl and season with salt, crushed garlic, the bay leaf, chopped parsley and white wine. Let it marinate for 5 hours. Drain well, the pieces of octopus and pass them by flour, beaten egg and bread relado, by this order. Fry in olive oil abundant to be douradinho and drain on absorbent paper. Serve with rice made with the finest parts of the octopus.

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