Pulpo with Rosemary

For the pulpo with rosemary, clean the squid under running water and remove the hard parts.

Cover the pulpo with water in a pot and add the coarsely chopped onion, bay leaves garlic, ginger and lemongrass.

Simmer over medium heat for about 50 minutes until the meat is tender. Set the pot aside and let the octopus cool in the liquid.

Then drain it properly in a sieve.

Now cut the octopus into pieces with a very sharp knife and sauté them in olive oil and fresh rosemary.

Decorate the pulpo with rosemary with fresh rosemary sprigs and serve hot or cold.

Preparation Tip:

Serve with the pulpo with rosemary garlic mayonnaise and white bread!

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