• 1h30
• serving

Ingredients

2.5 kg octopus
2 bay leaves
2 garlic cloves
50 ml Andorinha Extra Virgin Olive Oil
1 cooked fresh asparagus
1 lemon slice
5 large cherry tomatoes
30 ml of sherry
Salt and parsley

METHOD

Preparation
Cooking the octopus
Pour 2 liters of water into a large saucepan;
Add the bay leaves, salt and the garlic cloves, and bring to a boil;
When it boils, dip the octopus three times in a row and let it rest for a while outside the pan (this will prevent the skin from coming off);
Dip the octopus in the boiling water and cook for about 50 minutes (the cooking time depend on the octopus size);
Take it out, drain and cut the octopus into 1-cm thick slices and place them in a large bowl
In a frying pan, add the oil, the bay leaves, the Calabrian sausage and the garlic until lightly browned. Add the octopus slices and sauté. As soon as the octopus is flambéed with the sherry, season with salt and pepper and add the tomato, asparagus and lemon.
Serve in a beautiful saucepan and garnish with bread.