Octopus with vinaigrette, for snacking

Ingredients for 6 people:

2 small octopuses (1.4 kg total weight) frozen

2 chopped seedless tomatoes

1/3 large yellow pepper cut into squares (same size as tomato)

1 small onion or 1/2 large finely chopped (all the same size)

1 finely chopped chili pepper without seeds (or 1 teaspoon of dried pepperoni pepper)

1/2 1 1/2 tablespoon of parsley (or cilantro)

juice of 1 lemon

1/3 cup olive oil, salt to taste

Procedures to prepare it:

Thaw the octopus by placing it in the refrigerator the day before. Wash the octopuses and place them in a large pot with boiling water and salt. As soon as you put it in, the water stops boiling. Count 40 minutes the octopus cooking from when it boiled again. After 40 minutes, remove the octopus from the pan and give a thermal shock by placing them in ice water.

Cut the tentacles, remove the skin, wash to be very clean and white and slice. Place the chopped tomatoes, peppers, chili pepper and onion in a bowl and add the sliced ​​octopus. Season with lemon, olive oil, salt and parsley (or cilantro). Keep in the refrigerator. It is also very good to prepare the day before.

Baked cod slices with fried potatoes

Ingredients for 6 people:

2kg of desalted cod (I recommend @omelhordomarsp, wonderful slices)

5 cloves of garlic, sliced, 1 Japanese broccoli

1 cauliflower

6 medium sized tomatoes

chopped parsley (optional)

12 medium sized potatoes

extra virgin olive oil

Procedures to prepare it:

Thaw the cod. Cut each piece in half. Dry each piece with paper towels and set aside. Cut the cauliflower and broccoli into florets and place in boiling water, separately, only until they are to the tooth. Put a pinch of baking soda in the broccoli water to make it really green. Drain and reserve.

Heat a non-stick frying pan well, sprinkle with oil and fry the cod slices, placing them 2 by 2, with the meat part down and leaving without stirring for about 15 minutes or until golden brown. Only then turn and fry on the other side. Remove and place on the serving plate. Do this with everyone. Place the sliced ​​garlic in a small frying pan with 1/2 cup of cold oil. Turn on the heat and stir the garlic until golden. Remove with skimmer and place the garlic on the paper towel. Save this oil, which is flavored with garlic to use another day.

Assemble the dish by placing the fried slices, the cauliflower and broccoli florets and the tomatoes. If your cod is totally unsalted, add salt. Drizzle with olive oil and bake for 30 to 40 minutes. After that time, remove from the oven, sprinkle with reserved garlic and chopped parsley (optional). Serve immediately. Preparation of potatoes: wrap each one with aluminum foil separately and bake at 180C for one hour. After this time, unwrap the potatoes and with the help of a dish towel (the potatoes are hot!) Lightly beat with the handle of each one and return them to the pan. Sprinkle with olive oil, sprinkle with salt and the herb of your choice. Return to the oven another 20 minutes. If necessary, turn them to brown on both sides. Maximum total time of 30 minutes in the oven. Then serve.

Chestnut farofa do Para, great accompaniment to pork ribs, super simple recipe, but full of flavor!

Ingredients for 6 people:

300g raw cassava flour (in the film I speak 200, please correct p 300g)

100g finely sliced ​​Pará nuts

50ml sunflower oil

1 chopped onion

100g butter

2 tablespoons chopped parsley

1 teaspoon lemon zest, salt and pepper to taste

Procedures to prepare it:

Put the oil in a frying pan and once it is hot, place the chopped onion. Stir until transparent, add the butter and wait to melt. As soon as the butter has melted, place the sliced ​​chestnuts and mix well for 2 minutes. Add the flour, stir for 3 minutes. Add salt, pepper, parsley and lemon zest.