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Octopus Croquettes Recipe

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DIFFICULTY:

Media

TIME:

30

DISHES:

2

DISH TYPE:

Primer Plato

Octopus croquettes recipe, a delicious snack

At Mariscos Apolo today we bring you an incredible octopus croquettes recipe. It will make your palate enjoy an intense texture and flavor to the star product, that is, the octopus.

Then we proceed to the explanation of the ingredients needed and finally the most important, the elaboration process for this magnificent recipe.

INGREDIENTS:

Half an octopus leg and head cooked and finely chopped.

1/2 onion, finely chopped.

6 tablespoons of olive oil.

350 ml of warm milk + 1/2 glass of water.

75 g flour

1 stock cube

A pinch of nutmeg.

For breading:

Breadcrumbs and 2 eggs

COOKING BY SINGING

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HANDS ON:

1. Heat the oil in a saucepan and slowly fry the finely chopped onion, without browning it.

2. When it is done, add the flour and stir a few times to cook it.

3. Little by little, add the warm milk, stirring well so that it does not form lumps. Add the crumbled stock cube and a pinch of nutmeg.

4. Continue cooking, stirring constantly, until it is well thickened. When the béchamel sauce is ready, add the chopped octopus.

5. Place in a dish and cover immediately with cling film so that it does not crust. Keep in the fridge, if possible until the following day.

6. Form the croquettes with your hands or with two spoons.

7. Dredge in breadcrumbs, beaten egg and then in breadcrumbs again.

8. Fry in plenty of hot oil.

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THIS RECIPE IS MADE WITH:

Octopus Legs Cooked in Juice

Octopus leg cooked in its juice

Ver más

Octopus croquettes recipe, a delicious snack

At Mariscos Apolo today we bring you an incredible octopus croquettes recipe. It will make your palate enjoy an intense texture and flavor to the star product, that is, the octopus.

Then we proceed to the explanation of the ingredients needed and finally the most important, the elaboration process for this magnificent recipe.

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