OCTOPUS, YELLOWTAIL AND CHERRY TOMATO
I n g r e d i e n t s
- 250 g amberjack fillet
- 250 g octopus
- 1 onion
- 1 clove of garlic
- 300 g yellow cherry tomatoes
- Parsley
- 1 glass of white wine
- salt
- black pepper
I n s t r u c t i o n s
- Fry garlic and onion with EVO oil and add octopus.
- Cook a few minutes and deglaze with the wine.
- Add the cherry tomatoes, salt, pepper and parsley.
- Cook for 10 minutes and add the amberjack, continuing cooking for another 15 minutes.
