One-pot pulpo dish
Servings 2 servings
Ingredients
- 400 g pulpo tentacles I got some pre-cooked tentacles and cut them into 1 cm slices. If you want to go with fresh pulpo, you need to cook the pulpo first, for about an hour, and then add the potatoes.
- 1 fennel bulb finely sliced
- 1 large onion finely sliced
- 2 garlic cloves finely sliced
- 2 table spoons olive oil
- 2 tea spoons fennel seeds
- chilli flakes to taste
- lemon infused salt to taste
- 1 dl white martini
- 2.5 dl dry white wine
- 2 dl water
- 10 green olives
- 6 small waxy potatoes cut into 0.5 cm slices
Instructions
- Roast the fennel and onion slices in the olive oil on medium heat until they are soft. This will take about 5 minutes.
- Add the garlic, fennel seeds, lemon salt and chili flakes and cook for another 2-3 minutes.
- Next add the white martini, white wine and water and stir every together. Bring to a boil.
- Add the potatoes and cook them on low heat until they can be smashed with a fork.
- Finally add the pulpo and the olives and let everything cook for another 5-7 minutes on low heat uncovered. You want the dish to be more like a stew rather than a soup.
- Serve in a bowl or a pasta dish.