Ingredients:
1 kg baby octopus
300 ml water
60 g chopped garlic
1 teaspoon baking powder
150 g butter
50 ml cream
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 shallots
cognac, to taste
300 ml olive oil
1 limes
1 lemons
salt
pepper
Directions:
Place the octopus and garlic in a pot with water and bring to boil.
Add baking powder and simmer for 40 minutes.
To prepare the marinade;.
In a bowl add 300ml of olive oil, juice of one lemon and lime, salt.
and pepper.
When the octopus is tender rinse it in cold water.
Place in the.
marinade and leave overnight.
The following day, grill on a hot plate until lightly coloured.
Flambe cognac in a fry pan, add the butter and slowly melt, whisking.
constantly.
Add a touch of cream and worcestershire sauce and whisk.
till they are all combined.
Finish with shallots.
Serve on a bed of rice with the cognac sauce poured all over.
Servings: 6
Time preparation: 40 min.
Time total: 55 min.