Peru has one of the richest seas in the world. The plenty of plankton is one of the main factors for the wide variety of marine species. This, together with the different customs for each region, give as result one of the best fish/seafood cuisines in the world. This healthy (and delicious) recipe is for 6 people.
Ingredients:
- 1 1/2 kg (3.3 lb) of octopus
- 14 black olives without seeds
- 3 tablespoons of lime juice
- 1 3/4 cups of olive oil (for the mayonnaise)
- 3 tablespoons of olive oil (for decoration)
- 2 tablespoons of chopped parsley
- 1 clove of garlic, entire
- 2 eggs
- 1 medium potato
- 1 bay leaf
- Salt
- Pepper
Preparation:
Clean the octopus. Put it in a pot with the garlic, the bay leaf and the potato; cover with water and boil. The octopus will be ready when the potato gets soft (30-40 minutes). Let it cool down; peel the octopus scraping slightly with a knife and cut in little pieces. Keep back.
Blend the eggs, salt, lime juice and pepper, pouring slowly the olive oil until the mayonnaise gets thick. Add the olives and blend again.
Arrange the octopus pieces in a dish; top them with the olive sauce and decorate with the olive oil (you can make lines) and the parsley.
Enjoy it!
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Seafood, Recipes with Octopus, Entrees, Pulpo al Olivo, Octopus with Olive Sauce.
Blogalaxia Tags: Recipes, Peru, Peruvian Recipes, Recipes with Seafood, Recipes with Octopus, Entrees, Pulpo al Olivo, Octopus with Olive Sauce.
