Polpo, tomatoes and potatoes are a perfect combination. The only important preparation is to cook the polpo already tender. This time the cooking is a bit more elaborated than usual. Put 1 roughly chopped onion, 2 chopped carrots, 1 chili, 2 garlic cloves and a few stems of fresh thyme in a large pan. Add 2 table spoons of olive oil. Heat the pan. Bake and stir for approximately 5 minutes. Add a small (800 grams) clean frozen polpo and 200 ml of white wine. Allow the wine to evaporate. Add 500 ml of water. Cover the pan with baking paper and the lid. Allow to simmer for almost 1h, until the polpo is tender. Cool down.
Chop 500 grams potatoes in wedges. Spread on a tray covered with baking paper. Mix with 2 table spoons of olive oil. Bake in the oven at 180° for 30 minutes. Stir halfway.
Wash 600 grams of tomatoes ( I used small sized chubby salad tomatoes). Cut in halves (to show the beautiful shaped meat).
Chop 4 garlic cloves, the needles of 1 large stem of fresh rosemary. Mix with 1 table spoon of fennel seeds, pepper and salt.
Remove the polpo out of the pan. Chop in parts. Spread tomatoes and polpo on the oven tray. Season with the herbs. Bake in the oven at 180° for 25 minutes. Serve with lemon wedges.
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