Stewed octopus to the fashion of the Peak

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  • Octopus: 2 kg
  • Olive oil: 3 cl
  • Onion: 200 gr
  • Garlic: 50 gr
  • Tomato: 200 gr
  • Wine smell: 1 dl
  • Paprika: taste.
  • malagueta
  • laurel: taste.
  • salsa: taste.
  • salsa: taste.
  • sea salt: taste.


In a pan with warm oil, put the octopus, seasoned salt, and paprika. Add a bay leaf and chili pepper, to taste. Cover and leave to stew slowly. When the chicken is almost cooked, add the peeled tomatoes without seeds, wet it with the white wine and stir in the garlic laminate and the chopped onion. Leave it to cook. Check the seasoning and perfume with salsa in juliana.

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