非常開胃又吸睛的前菜🇵🇹在葡萄牙吃過好回味！配上薯仔好香✨
回到香港一直好想整，但八爪魚好怕肉質韌🫣要用慢煮方式炆到軟淋，好懶所以未試煮🤣有日見超市有已煮熟的西班牙八爪魚腳，買回家試試！好有驚喜😍一點也不韌，好juicy 肉質柔軟😚重點是做法超簡單，醃完之後焗就ok❤️🔥上星期母親節大餐煮這個菜式家人都好喜歡🫶🏻
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🐙葡萄牙烤八爪魚📝食譜
烹調時間⏱30分鐘
🔸材料🔸
熟八爪魚腳 1條
小薯仔 4-5個
蒜頭 5瓣切片
月桂葉 3片
蕃茜 1棵切碎
檸檬
🔸醃料🔸
橄欖油 50ml
蒜粉 1 茶匙
鹽、黑胡椒碎 各半茶匙
甜紅椒粉 1茶匙
🔹做法🔹
- 小薯仔不用去皮，切件；浸水15分鐘除去澱粉質
- 薯仔和八爪魚腳抹乾水，醃30分鐘
- 加入蒜片和月桂葉，放上烤盤180度焗25分鐘，220度焗3-4分鐘至焦香，擠上檸檬汁，灑上蕃茜碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 cooked octopus leg
4-5 small potatoes
5 cloves of garlic, sliced
3 bay leaves
Fresh parsley, chopped
1 lemon
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
50ml olive oil
1 tsp garlic powder
1/2 tsp salt and black pepper
1 tsp sweet paprika
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Cut the small potatoes into pieces without peeling them. Soak them in water for 15 mins to remove starch.
- Pat dry the potatoes and octopus leg, marinate for 30 mins.
- Place them on a baking tray together with garlic and bay leaves, bake at 180°C for 25 mins, then 220°C for 3-4 mins until crispy and fragrant. Squeeze lemon juice and sprinkle with chopped parsley. Serve hot.
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