Crispy OCTOPUS PATANISCAS in the OVEN and AIRFRYER

INGREDIENTS:

• 350 g cooked octopus in pieces
• 50 ml of olive oil
• 1.5 onions
• 5 cloves of garlic
• 2 bay leaves
• 2 eggs
• 130 g sifted wheat flour
• 1 tsp (tea) baking powder
• 1 teaspoon of sodium bicarbonate
• 1 tsp pepper
• Juice of 1 lemon
• Chopped coriander, q.s.
• Salt

PREPARATION:

In a pan, cook the octopus with water seasoned with salt. Add two crushed garlic cloves, a bay leaf and half an onion. Drizzle with olive oil. Once cooked, cut the octopus into pieces.

In a frying pan with a drizzle of olive oil, sauté the chopped onion and finely chopped garlic cloves, together with the bay leaf.

Mix the beaten eggs with the flour, baking powder, baking soda and lemon juice in a bowl until you obtain a smooth dough.

Add the cooked octopus in pieces, the sautéed without the bay leaves, chopped coriander and a pinch of salt and pepper.

Bake in the oven or airfryer at 180ºC for 18 to 20 minutes until golden.

Place on a serving plate and garnish with coriander. Serve with boiled potatoes or tomato rice.