Ó Chef! – RECEITA CATAPLANA DE POLVO, AMÊIJOAS E BATATA-DOCE, c/ Fátima Lopes e Vítor Sobral (Ep 2)

Fátima Lopes challenges Chef Vítor Sobral to create a recipe to pair with a mineral wine. The result is the Portuguese sea on the table! Recipe: Octopus, seafood, sweet potato and pennyroyal cataplana Octopus: 3 kg - octopus 1 medium onion, halved 3 cloves of garlic 1 bay leaf 5 dl water Cataplana: 800 g - roasted sweet potato 500 g - clams 800 g - peeled tomatoes, quartered 300 g - diced onion 100 g - cooked sliced ​​bacon 1 dl - white wine 2 dl - octopus stock 1.5 dl - extra virgin olive oil 5 cloves of sliced ​​garlic 1 bay leaf 2 tbsp pennyroyal leaves 1 tsp cumin seeds to taste traditional sea salt to taste Ground pepper To cook the octopus: Place the octopus, onion, garlic cloves, bay leaf, and water in a pressure cooker over high heat. As soon as it starts whistling, reduce the heat and cook for 18 minutes. Release the pressure from the cooker, remove the octopus, strain the cooking broth, and set aside. Cut the octopus into pieces. To bake the potatoes in the oven: Wash the potatoes, dry them, and seal them in aluminum foil. Place them on a baking sheet and bake in a preheated oven at 180°C for 40 minutes. For the cataplana: Cut the previously baked potatoes in half. Heat a frying pan with a drizzle of olive oil and brown the potatoes until golden. Set aside. In a cataplana, add a little olive oil and sauté the ingredients in the following order: bacon, onion, garlic; season with a little salt, pepper, cumin seeds, bay leaf, and white wine. Wait until the alcohol evaporates and add the tomato petals and previously browned sweet potato in layers. Close the cataplana and cook for 5 minutes over medium heat. Uncover the cataplana, add some of the octopus cooking water, the clams, and flavor with pennyroyal leaves. Close the cataplana again and wait a little until the clams open. Finally, add the octopus cut into pieces, and cover the cataplana again just enough to heat the octopus through. ----------------------------------- Follow us on social media ▶ Fátima Lopes Facebook:   / fatimalopestv   Instagram:   / fatimalopesoficial   ▶ Vitor Sobral Facebook:   / chefvitorsobral   Instagram:   / vitorsobralvs   ---------------------------------- Acknowledgements: Docapesca -    / docapescasa   Bacalhôa | Catarina -   / bacalhoa   Epal -    / channel   Icel - https://icel.pt Lizgarden – https://lizgarden.co.uk Miele -    / @mieleportugal   Nosse Ceramic Studio - https://nosse.pt Oliveira da Serra - https://www.oliveiradaserra.pt/pt/ ----------------------------------- A new episode and a new recipe every week. Subscribe to receive notifications. #Ochef #fatimalopes #vitorsobral #chef #recipes #octopus #clams #cataplana #portuguesecuisine #tascadaesquina