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Lemongrass and Chilly sautéed Octopus on minted rice
Serves:
2022-06-04
Method
Cut the octopus and boil until cooked through.
In a sauté pan sauté on low heat the ginger, chilly, lemon grass, shallot, garlic until softened, than add the boiled octopus, parsley, olives and tomatoes and toss. Boil the rice and drain well, toss with the chopped sautéed leeks and fresh mint, season well and serve underneath the octopus.
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