Boiled octopus spanish style tomato and potato

It makes with frying pan, boiling together cooking of the Spanish wind

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Peeling the skin, it cuts the onion in 1cm angle, the garlic sees and makes the dust cutting.The rammer after rinsing, makes the cutting which is hit, the tomato the case makes the eye cutting.The potato peeling the skin, makes n/a equal amounts, exposes to the water.The italian parsley divides into the part of the stalk and the leaf, the stalk in the header cutting, in suitable size crumbles up the leaf by the hand.

After inserting the olive oil and the garlic in the frying pan, you put on the fire.When the fragrance stands, when you fry and the stalk of the onion and the Italian parsley, including the paprika the onion is clear, you fry lightly including the potato which drains the moisture, have the oil the whole adapt.

When it boils including the white wine, the tomato, the water and the consomme, the oregano, time and true dako are added.subjected to high heat with a lid, weaken the fire when boiling again20minute, to potatoes9simmer until the fire assignment.

take the lid, prepare to taste the salt and pepper, i skip the juice strengthen the fire. the scattered leaves of italian parsley just before eating.

to prevent collapse of boiled potatoes, please cut slightly larger.
· if you run out of juice while i boiled, just add water a little.
when added to white wine, you add others from the boiling white wine.

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material

( ) 4servings cooking: about45minute

how to make

1. onion, peeled and1cmcut on the corner, garlic is finely chopped. chopped octopus to be washed after, diced tomatoes is to be. potatoes, peeled and4~6equal to, the water applied. italian parsley is divided into portions of the stems and leaves, the stem is to koguchikiri, the leaves are tear by hand into an appropriate size.

2. multiply the fire from olive oil and garlic in a frying pan put a. if you have onion and italian parsley stalks standing scent, the addition of fried paprika, lightly fried potatoes cut in addition to the water when the onions have clear, you rub the oil to the entire.

3. when boiling add the white wine, tomato, water, consomme, oregano, time, add the octopus true. subjected to high heat with a lid, weaken the fire when boiling again20minute, boil potatoes until soft and.

4. take the lid, prepare to taste the salt and pepper, i skip the juice strengthen the fire. the scattered leaves of italian parsley just before eating.

point

to prevent collapse of boiled potatoes, please cut slightly larger.
· if you run out of juice while i boiled, just add water a little.
when added to white wine, you add others from the boiling white wine.

with photo page> here

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