Ingredients
- 1 kg an octopus
- 125 g whole yogurt
- 100 g dry lentils
- a stalk of celery
- a carrot
- half onion
- chickpea flour
- mild curry
- dry white wine
- tarragon or parsley
- laurel
- extra virgin olive oil
- peanut oil
- salt
- pepper in grains
For the oriental octopus recipe, cook the octopus by immersing it directly in boiling water with celery, carrot, onion, a few peppercorns, a bay leaf, a glass of wine. Boil it for 40 minutes, then drain and let it cool. Cut it into pieces and roast it in a pan with a thin layer of extra virgin olive oil for 3-4 minutes
or until it has taken on a golden color.
For the lentils and the sauce: soak the lentils for 3 hours, then drain and pat dry on kitchen paper. Collect them in a bowl. Mix 2 tablespoons of chickpea flour with 2 teaspoons of curry. Flour the lentils with this mix and then pass them in a fine mesh colander to remove the excess flour. Heat
in a saucepan three fingers of peanut oil; when it is boiling (throw a piece of bread in the pan and check that it sizzles brightly) pour in the lentils and fry them for a minute. Remove them with a colander and spread them on a multiple layer of kitchen paper. Salt lightly.
Mix the yogurt with a tablespoon of oil, a pinch of salt, a grind of pepper and a teaspoon of chopped tarragon or parsley. Serve the octopus with the lentils and the sauce.
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