Café Ferreira has just celebrated its 20th anniversary of its opening and success. This Portuguese cuisine restaurant, run by Carlos Ferreira, is always at the top of the list of fish and seafood restaurants in the capital; The specialties that he offers to his loyal and upscale clients. On the kitchen side, therefore, Portugal and fish of course. But Chef Dias also serves meat lovers with beautiful cuts that he transforms just a bit to leave them with all their natural qualities. Without a doubt the octopus is a house speciality. Today, the chef has the graciousness to give us the secrets of his specialty.
Grilled octopus, heirloom tomato tartare and olive mayonnaise
- 1 kg raw octopus (ideally from Portugal or Morocco)
- 1 large tomato, finely chopped
- 2 shallots, finely chopped
- 2 tbsp. in s. Red wine vinegar
- 4 tbsp. in s. olive oil
- 1 c. dried oregano
- Fleur de sel and pepper to taste
- 4 against. Home made mayonnaise
- 2 against. One tablespoon of pitted Kalamata olives
Olive Oil With Rosemary, Garlic And Parsley:
- 6 against. olive oil
- 2 Mashed garlic cloves
- 1 a sprig of rosemary
- 2 against. Fresh chopped parsley soup
1. Cook the octopus in 4 liters of boiling water over high heat for 40 minutes
2. Remove the octopus from the water and let it cool to room temperature.
3. In a separate bowl, mix all ingredients for the heirloom tomato tartare
4. Mix mayonnaise and olives in a separate bowl using a hand mixer until smooth
5. Heat the olive oil with the garlic and rosemary over very low heat for 5 minutes.
6. Let the oil cool
7. Remove the garlic and rosemary pieces
8. Mix the oil and parsley with a hand blender
9. Separate each tentacle with a knife and soak them in the oil from the previous step for 15 minutes.
10. Grill the tentacles until golden brown
♦ Quickly dip raw octopus 3 times in boiling water before putting it on the ground until the skin texture is nicer.
♦ You need a good olive oil to prepare your delicious recipes, as we offer to all our customers in our establishments. Oil that comes from our own olive trees in Portugal.