Makes 2 servings
Ingredients
- 2 small octopus
- 2 onions
- 40g (1,41 oz) Olive Oil
- Salt
- Crushed Flaxseed
- 2 beated eggs
Traditional Preparation
Freeze the octopus for at least 48 hours and then defrost in the fridge overnight – this helps tenderise the octopus.
Put the octopus in a pressure cooker with a onio and let cook for about 15 minutes (it depends on the pressure cooker). Let it cool.
Preheat the oven to 180ºC/350ºF/gas 4.
Cut the octopus into pieces, dip in egg, than coat the octopus pieces in crushed flasxseed.
Bake the octopus in a pirex with olive oil and sliced onion.
Thermomix Preparation
Freeze the octopus for at least 48 hours and then defrost in the fridge overnight – this helps tenderise the octopus
In TM Bowl put octopus, onion and 100g (3,52 oz) water. Cook 30min/100º/on Reverse, Speed spoon. Let it cool.
Preheat the oven to 180ºC/350ºF/gas 4.
Cut the octopus into pieces, dip in egg, than coat the octopus pieces in crushed flasxseed.
Bake the octopus in a pirex with olive oil and sliced onion.