Niçoise octopus with potatoes
Instructions
07889 NIÇOISE OCTOPUS with POTATOES INGREDIENTS for 4 PEOPLE 1 kg Octopus, 1 kg potatoes, 1 kg of onions, 2 cloves of garlic, 20 g flour, 2 scoops of tomato sauce, 100 g of wine, pepper, parsley.
Peel and cut the potatoes into chunks, put them in a saucepan and season with salt and pepper.
Mince the garlic and onion, add them to the potatoes, add the oil and FRY for 3 minutes.
Add the chopped Octopus, wet with white wine and allow to evaporate for 2 minutes.
Pour the tomato sauce and cook for 20 minutes at medium temperature.
During the last minute, to thicken the sauce, add the flour.
Add the potatoes and octopus in a soup-tureen, stir well and serve.