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Octopus with Smashed Sweet Potatoes and Spinach

Fish A- A+

Preparation Time: HIGH
Serves: 4


  • 100ml Gallo First Crop 2018-2019
  • 2.5kg Frozen octopus
  • 500g Sweet potatoes
  • 125g Spinach leaves
  • 100g Onion
  • Salt and pepper, to taste

Cook the octopus with water and an onion cut into quarters until the octopus becomes soft. Roast the sweet potatoes and remove the pulp; then, place them in a pot and involve the spinach and season with salt and ground pepper. Cut the octopus limbs, sprinkle Gallo First Crop 2018-2019, and leave it to toast slightly in the oven. Serve on the smashed sweet potatoes and sprinkle the Gallo First Crop 2018-2019 from the oven.

The cooking process is faster with frozen octopus.

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