• 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


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)


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