- 1 kg octopus
- 2 large onions
- Olive oil
- a piece of red pepper
- 250 g of haricot beans with their corresponding broth
- 1 glass of white wine
- 2 laurel leaves
To make the "picada"
- 15 toasted almonds
- 2 cloves of garlic
- a little parsley
- a little chilli pepper (optional)
- a slice of toasted bread
Preparation
Cut up the octopus and boil it in a little water. Cook the onion (finely cut into half moons) in a pan with olive oil together with, very finely cut, red pepper (cooked at not too high a flame). When the onion is cooked, add the cooked octopus, laurel and white wine. Leave to cook for another ten minutes and then add the haricot beans and a little of the broth. Leave to cook for another 5 minutes before adding the mince and some salt. Then leave to simmer for another 10 minutes and the dish should be ready to serve.
Restaurant Bargués de Cervera (la Segarra)