Serves 1
Directions
- 1Peel and clean the prawns.
- 2Sauté the shells and heads in a frying pan, extracting their juices and remove.
- 3Add the sliced garlic, sauté for a few moments and add the prawns.
- 4Finally add the chopped octopus, salt to taste and remove.
- 5In this aromatised oil, add the flour, cook the roux and gradually add the hot milk until you have a smooth and very creamy béchamel.
- 6Add the chopped octopus and prawns, a little fresh parsley, mix well.
- 7Pour into a dish and take to the fridge.
- 8Shape the croquettes, dip them in egg, breadcrumbs and fry them in a saucepan with oil until golden brown.
Ingredients
- 250 grs cooked octopus
- 12 prawns
- 5 garlic cloves
- 1 litro milk
- 125 ml extra virgin olive oil
- 100 grs flour
- salt
- fresh parsley
- egg
- breadcrumbs
Equipment
panknifebowlcooking pot
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