“Polvo À Lagareiro”
- Olive Oil
- Turnip Greens
- Ground Corn Bread
Boil the octopus and, as it cools down, make the migas, by braising the previously boiled turnip greens in olive oil and chopped garlic.
Add the ground corn-bread and season it with salt and pepper.
Make typically Portuguese potatoes, called “batatas à murro”, by baking them without peeling them and alongside with the onions.
Slice the octopus’s tentacles in half and grill them.
When you wish to serve it, pour some olive oil and chopped garlic on top of the octopus and the potatoes.
Cabriz Reserva Tinto
This post was written by Cabriz Cabriz