Serves 4
Directions
- 1Start by sautéing garlic and onions with a bit of salt and a bay leaf.
- 2Cover and let it cook for 15 minutes.
- 3Add smoked paprika and a splash of rancid wine.
- 4Wait for the alcohol to evaporate, then add the nyora meat and grated tomatoes.
- 5Stir and let it cook for about 2 minutes.
- 6Add the baby octopuses, integrate everything with a bit of salt, and cook covered for about 5 minutes.
- 7Pour in the fish stock, cover, and let it simmer for about 45 minutes.
- 8After that time, add the chopped potatoes and let it cook for 15 more minutes.
- 9Meanwhile, make a mash with almonds, a carquinyoli, and a bit of chopped garlic and parsley.
- 10Add a spoonful of the sauce from the pan to help make the mash.
- 11Add the mash to the pan.
- 12Do the last simmer for 5 minutes, turn off the heat, and let it rest for at least 1 hour.
Ingredients
- 1 gra all
- 2 cebes
- sal
- 1 fulla de llorer
- 1 culleradet pebre vermell fumat
- vi ranci
- 1 cullerada carn de nyora
- 2 tomàquets ratllats
- 1.5 kg popets
- sal
- 400 ml brou de peix
- 1 patata gran
- 12 ametlles
- 1 carquinyoli
- all i julivert picat
- 1 cullerot salsa de la cassola
Equipment
panspatulamortar
Tips
- Let it rest for at least 1 hour before eating.
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