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Octopus Fillets with Garlic and Coriander Açorda
Octopus Fillets with Garlic and Coriander Açorda

Octopus Fillets with Garlic and Coriander Açorda

with eggs, flour, bread and lemon

Learn how to prepare crunchy octopus fillets and simply accompany them with delicious traditional açorda! You'll just love it!

Patrícia Borges

By Patrícia Borges

For 4 people For 2 people Fish Mediterranean

60 min

852 kcal

4 doses

Median

Ingredients
Coriander

80 gr
Eggs

5 uni
Garlic

8 cloves
Lemon

1 uni
Octopus

1,600.0 gr
Regional Bread

500 gr
Wheat Flour

100 gr
You will also need:

The following ingredients will not be added to your grocery list.

Black Pepper Grain

to taste
Olive Oil

50 mL
Sea Salt

to taste
Sunflower Oil

300 mL
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

852 kcal

3,566 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For the Octopus:

01

Cook the octopus without salt (or 8 thick octopus tentacles), and thaw well if necessary, in a pan with water until the thickest tentacles are tender.

02

Cut the tentacles in half vertically, season them with lemon juice, salt and pepper to taste and set aside.

03

Pass the octopus in flour and then the 2 beaten eggs and fry in very hot oil. Reserve.

For Açorda:

01

Start by cutting the homemade bread into slices (preferably hard) and soak them in warm water.

02

Heat the oil, with the sliced garlic, half the chopped coriander and sauté everything.

03

Add the squeezed bread and wrap everything very well. Stir everything vigorously until you get a homogeneous mixture and, if necessary, add a little water so that the açorda is not so thick.

04

Season with salt and pepper and add the remaining chopped coriander.

05

At the time of serving, wrap the 3 egg yolks with the açorda and serve immediately with the fillets sprinkled with lemon juice.