This month we bring you a recipe by our dear Ana Maria, from Quinta dos Murças, in collaboration with our oenologist from the Douro, José Luís Moreira da Silva.
On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.
Ingredients
- 1 octopus
- 6 garlic cloves
- Quinta dos Murças Olive Oil
- 1kg of small potatoes
Directions
Boil the octopus. Once boiled, grill it (preferably over vine wood). Place the grilled octopus in a pan with hot olive oil and add the sliced garlic cloves. Remove the pan from the heat when the garlic turns golden. Serve with lightly crushed roasted potatoes and sautéed greens. Drizzle with the hot olive oil.
Wine Pairing
Murças Minas 2015
