The stewed octopus in a pressure cooker is a second course with an irresistible flavor. A summer recipe of tradition Mediterranean which thus achieved ensures optimal cooking: the octopus remains soft and tasty and the flavors particularly concentrated. For a dinner with friends serve it up croutons of bread toasted.
Ingrediants
- a 1 kg octopus
- 400 g of tomato puree
- 120 g of whole black olives
- 2 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- fresh parsley
- 125 ml of dry white wine
- salt
- pepper
- 250 ml of water
HOW TO PREPARE: OCTOPUS STEWED IN A PRESSURE COOKER
- To make stewed octopus in a pressure cooker, clean the octopus well and cut it into chunks. Heat the oil in the pressure cooker, add a peeled clove of garlic and let it flavor. Add the octopus and brown evenly. When it is well browned, add the white wine. Consider at this stage that alcoholic vapors are flammable, then bring to a boil and let the alcohol evaporate for at least 2 minutes without closing the pot.
- Then add the tomato puree, water and olives. Lightly salt and pepper.
- Bring to a boil, close the lid and place the saucepan over medium-sized fire over high heat. From the hiss, reduce the power of the heat source and cook for 20 minutes.
- Remove from heat, let it breathe and open the lid. Sprinkle, if you like, with chopped parsley and garlic. Transfer the stewed octopus to serving dishes and serve.
For a tasty and complete lunch, serve the stewed octopus with a side of green beans and potatoes or with a mix of sandy potatoes and sautéed courgettes.
OTHER TASTY RECIPES: Octopus salad with potatoes, Cold octopus and eggplant salad, Spaghetti with octopus sauce, Chickpea and octopus soup
OTHER RECIPES IN PRESSURE COOKER: Tomato puree in a pressure cooker, Fennel and zucchini braised in a pressure cooker, Giardiniera in a pressure cooker
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
25 min
- Portions
-
4
.
