January, the month of Octopus "à lagareiro" and Murças Minas.
A recipe from our dear Ana Maria, from Quinta dos Murças, in collaboration with our Chief Production Officer, José Luís Moreira da Silva.
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Ingredients
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1 octopus
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6 garlic cloves
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Quinta dos Murças Olive Oil
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1kg of small potatoes
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DIRECTIONS
Boil the octopus. Once boiled, grill it (preferably over vine wood). Place the grilled octopus in a pan with hot olive oil and add the sliced garlic cloves. Remove the pan from the heat when the garlic turns golden. Serve with lightly crushed roasted potatoes and sautéed greens. Drizzle with the hot olive oil.