JOSE GOURMET Octopus in Olive Oil With Garlic
Caught the Atlantic, this octopus is mixed with olive oil and garlic making a delicious, vitamin B12 rich meal in a tin, or place it over some crispy potatoes.
Captured in the North East and Eastern and Central Atlantic, Jose Gourmet's octopus is mixed with two essential ingredients: olive oil and garlic, which give it a special aroma, keeping its original flavor unaltered. With low calories, the octopus is rich in vitamin B12, an active nutrient for brain function and memory performance.
unit weight: 120g
Recipes
CHILDREN IN THE KITCHEN
Deep fried and breadcrumbed octopus fillets
Dip 8 octopus tentacles firstly in flour, then in 2 eggs (previously beaten) and finally with breadcrumbs. Deep fry. Serve with mashed potatoes and side salad.
GOURMET ADULTS
Pan fried octopus with mashed potatoes
Boil 24 small potatoes. In a frying pan, pour 2 dl olive oil from the tins, 8 garlic cloves (smashed with skin), 2 bay leaves, 1 sprig of rosemary, 3 sprigs of thyme and parsley. Place the octopus in the pan, cover and let it simmer until golden brown in colour on both sides.
Caught the Atlantic, this octopus is mixed with olive oil and garlic making a delicious, vitamin B12 rich meal in a tin, or place it over some crispy potatoes.
Captured in the North East and Eastern and Central Atlantic, Jose Gourmet's octopus is mixed with two essential ingredients: olive oil and garlic, which give it a special aroma, keeping its original flavor unaltered. With low calories, the octopus is rich in vitamin B12, an active nutrient for brain function and memory performance.
unit weight: 120g
Recipes
CHILDREN IN THE KITCHEN
Deep fried and breadcrumbed octopus fillets
Dip 8 octopus tentacles firstly in flour, then in 2 eggs (previously beaten) and finally with breadcrumbs. Deep fry. Serve with mashed potatoes and side salad.
GOURMET ADULTS
Pan fried octopus with mashed potatoes
Boil 24 small potatoes. In a frying pan, pour 2 dl olive oil from the tins, 8 garlic cloves (smashed with skin), 2 bay leaves, 1 sprig of rosemary, 3 sprigs of thyme and parsley. Place the octopus in the pan, cover and let it simmer until golden brown in colour on both sides.
