Braised octopus
0.75 h
4 raciones
Difficulty:
Media
Ingredients
250 g white yucca50 ml oyster sauce
15 g squid ink
400 ml water
50 ml white wine
Salt
Black pepper.
METHOD
COAL/YUCCA
- Cook the yucca in water, salt and oyster sauce. Once cooked, drain the yucca.
- Dilute the squid ink in a ratio of 1:2 with white wine. Season with salt and black pepper. Brush the mixture over the piece of yucca. Place the yucca in the oven and cook for 10 minutes at 100ºC.
- Remove, then brush with the mixture again; bake for a further 10 minutes at 60ºC.
