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Octopus Rice is one of my favorite dish in my country, as I lived near to the sea, I love the seafood. It is easy to make and very delicious.
The Octopus is considered a seafood with some of the properties of the fish, however, its texture and taste are totally different. With a low-calorie, the octopus is a good way to get protein in your diet without adding too much fat. Excellent source of iron, calcium, phosphorus, potassium, selenium and various vitamins, makes this dish for your family and friends, it is an excellent option when choosing a dish for a Sunday lunch.
Octopus Rice with Shrimp

INGREDIENTS
1 kg of octopus
500 gr of shrimp
2 cups of white rice
1 onion
2 tomatoes
1 mole of parsley
5 cloves of garlic
3  tablespoons of oil
salt to taste

PREPARATION
Clean the octopus and cut it on average cube and place in a pan with 500 ml of water and boil until the water turns red, and the octopus is at the point, do not pass the point because the octopus is hard, reserve the water.
In a pan put the olive oil, 3 minced cloves of garlic and a tablespoon of chopped onion and saute the rice, then add the water of the octopus that is reserved and stir in rice and also add some octopus and let it cook.
In the other pan add the olive oil, the rest of garlic, onion and tomatoes and leave for 1 min until the tomatoes turn into a thick sauce, then add the octopus and shrimp mix this sauce pour some of the octopus water that was reserved and cook it for about 10 min.
Pour the rice into a plate and place the octopus sauce with shrimp over the and serve it hot as you want.

octopus rice with peppers

Ingredients
1.500 kg of octopus
500 g of rice
1 large onion
3 cloves of garlic
1 can of peeled tomatoes
1 green pepper
1 dl of olive oil
 coriander
 Salt and chilli

Preparation
Clean the octopus and cut it into small pieces. Peel and wash the onions and the garlic  and chop them very well. Wash the peppers, cut it in half, remove the seeds and cut it into thin strips.
In a pan heat the oil over medium heat, add the onion and garlic and sauté until the onion is transparent. Add the pepper, diced tomatoes with the sauce and 1 L of water and boil. Add the octopus and cook until tender.

Taste the salt, season with chilli, coriander and rice, stir and cook over low heat for about 18 minutes or until the rice is cooked, adding a little more water if necessary. Remove from heat, sprinkle with chopped coriander and serve.

Oven baked octopus rice 

Ingredients
1 cup of rice
1.5 kg of Octopus
2 bay leaves
15 peppercorns
8 cloves of garlic
2 large onions
250 gr bacon
50 ml of white wine
Coriander leaves
olives
Piri-Piri
Olive oil

Preparation
Start by boiling the octopus in the pressure cooker for about 30-40 minutes
Add the peppercorns, some Piri-Piri, 2 bay leaves, 4 cloves of garlic and a whole onion.
Do not put too much water. 
Once cooked, set aside and keep some water left over from cooking to cook the rice ahead.
In a pan with olive oil add the onion and garlic, When the onion is getting brown, add a handful of coriander and the bacon cut into strips. Stir it well and let it cook for about 2 minutes. Then add the octopus cut into small pieces. Pour a little of white wine. Cover the pan and let cook for about 3 minutes. Then, add the rice.
Adding the reserved octopus water. Stir it very well, add more coriander and cover it to boil. Turn on the oven to 180 °.
When the rice is boiling, pour it into a baking dish and take it to the oven for about 10 minutes. When the water evaporates the rice must be cooked. If you want you can add some grated cheese.
In the end, decorate with olives and chopped coriander. Serve it accompanied by a good wine.

The beef  stew is better when it is prepared with low heat and long. So it is an ideal recipe for the crockpot that is suitable for slow cooking.

Meat stew with carrots and potatoes 

Ingredients:

700 g of beef for stew
700 g of small potatoes
200 g of peas
2 carrots
1 large onion
3 cloves of garlic
3 dl of white wine
1 dl of tomato pulp
0.5 dl of olive oil
1 beef bouillon cube
1 teaspoon of paprika
1 bay leaf
1 bunch of parsley
 Salt and pepper to taste

Preparation
Arrange the meat, cut into cubes and season them with the chopped cloves of garlic, white wine, salt, and pepper.
Peel and chop the onion, pour in a pan, add the olive oil, let it boil and stirring constantly until it is brown. then add the tomato pulp, the paprika, bay leaf, parsley and drained meat, stir and cook for 5 minutes. Add the marinade sauce, 1 L of water and broth and cook for about 25 minutes.
Peel the carrots and potatoes, cut carrots into slices and add to pan. Also, add the peas and cook another 40 minutes or until everything is well cooked. Serve it hot.

Chicken legs stew with carrots and potatoes

Ingredients:
6 chicken legs
800 g of potatoes
300 g of peas
2 carrots
1 onion
3 cloves of garlic
1 small can of peeled tomatoes
2.5 dl of white wine
1 dl of olive oil
1 bay leaf
1 sprig of thyme
Chicken broth
 Salt and pepper

Preparation
Bring to the boil a large pan with olive oil, heat it up, add the chicken legs and let it cook until browned on both sides.
Add the onion and the chopped garlic cloves, stir, also add the bay leaf and thyme and cook until onion is tender.Then add the chopped peeled tomato with sauce and white wine, season with salt and pepper, cover and cook until the chicken starts to get soft.
Peel the carrots, cut them into slices and add them to the pan. Peel the potatoes, wash them and add them to the pot. Add chicken broth until the potatoes are almost covered and simmer for 10 minutes. Then add the peas, cook for another 10 minutes, taste the salt. When it is cooked remove from the heat and serve.

Hello, ladies! How are you doing? Today I'm bringing to you two oven baked octopus recipes, as I lived near to the beach for a long time one of my favorite things to eat is seafood, especially octopus. When I went home for holidays was the first thing I asked my mom to cook, she makes a delicious oven baked octopus.
It takes a little experience to cook Octopus or, at least, meet some simple basic rules. The bigger the Octopus more hardened is the octopus. If you buy fresh octopus, freeze it before cooking, so it will be much more tender. It is also important not to temper the Octopus with salt before the end of cooking, or it will harden. And, if you want to save time, use a pressure cooker to cook it. It is also good if steamed.

Oven Baked Octopus With Potatoes and Wine

Ingredients:
1 large octopus (1.500 kg)
1.200 kg of potatoes
3 tomatoes
2 large onions
2 cloves of garlic
1 dl of tomato pulp
1 dl of rose wine
5 dl of red wine
0.5 dl of olive oil
2 bay leaves
 Parsley to taste
 Salt and pepper to taste

 Preparation
Arrange the octopus and take it to boil in water with a clean onion and peel, a bay leaf, a bunch of parsley and peppercorns. Then remove from heat, taste the  salt and let stand for 30 minutes.
Peel and wash the potatoes and cut them into cubes. Wash the tomatoes, make them a cut crosswise, blanch them for 30 seconds, place them in a bowl with cold water, then cut them in half, scoop out the seeds and chop them finely. Peel and wash the remaining onions and the garlic cloves and chop finely.
Bring a saucepan on the stove with olive oil, heat it up, add the onion, garlic, and the remaining bay leaf and let it cook until it is browned. Add then the tomato and the tomato pulp, cook for 2 minutes, add the rose wine and red wine and simmer. Then add a bunch of parsley and remove from heat.

Turn the oven to 180 degrees. Put the potatoes in a baking tray, spread the previous mixture on top, drizzle with more broth that was used to cook the octopus to cover the potatoes, taste the seasoning and bake for 45 minutes. Then join the cooked octopus cut into pieces, mix and leave in the oven another 10 minutes. Remove from oven and serve decorated to taste.

Hello, girls! How are you doing?
These cakes were  made especially to kill me and my sisters desire to eat it and feel the flavors of our childhood. And the chocolate cake and coconut tarts, of course, translates very well this season as magical of our lives !! Who ever asked Mom to bake a cake with a lot of chocolate? At home it was so, my sisters and I loved to eat coconut cake, and it was not necessary to be a special time to ask our mother to make it, a rainy afternoon was enough reason !! But when we got older all Sunday is a special cake day, I make coconut pie and my sister make chocolate cakes, that was a good time of our teenager.

Chocolate cake with chocolate cream filling 

Ingredients
250g of flour
180g of Sugar
100 g of chocolate powder
70 g of butter
5 Eggs
2 cans of condensed milk
2 dl of milk
1 teaspoon of baking powder
Chocolate  sprinkles
 Butter for greasing
 Flour for dusting

Preparation
In a bowl, beat the egg whites until firm consistency, add the egg yolks, then the sugar beating constantly. Add milk, beat well, add the flour with baking powder and half the chocolate powder and beat.
Pour the previous mixture in a round bake pan greased with butter and dusted with flour and bake in preheated oven at 180 ° C for 45 minutes or until thoroughly cooked. Remove cake from the oven, let it cool, unmold it and cut it in half to get two slices.
Bring to the boil a pot add condensed milk, the remaining chocolate powder, and butter, mix and cook over low heat and stirring constantly, for 10 minutes or until getting a cream consistency. Spread half of the bottom slice of the cake, replace the top and spread all over the cake with the rest of the cream. Serve sprinkled with chocolate sprinkles and decorated to taste.

Coconut and yogurt Tart

Ingredients
1 roll of shortcrust pastry
250 g of grated coconut
3 eggs
1 can of condensed milk
1 cup of yogurt (coconut flavor)
1 sachet of vanilla flavor sugar

Hello, girls! How are you doing?
The pasta is part of the family lunch, dinner with friends and also daily dish. The pasta is one of the fastest, practical and easy dishes to do at home, I especially love pasta is one of my favorite dishes. But what really makes the difference in this dish is the chosen sauce.


Pasta with shrimp and herbs

Ingredients
1/2 kg of shrimp 
1/2 teaspoon of black pepper
1 spoon of fine herbs
1/2 package of Spaghetti  (250g)
5 tablespoons of extra virgin olive oil
5 cloves of garlic (minced)
 salt
3 tablespoons of chopped parsley

Image: thisfitsme

Preparation

In a bowl, season the shrimp with salt, pepper and herbs and set aside.
Cook the pasta according to package directions.
Drain and add a little oil mix and set aside.
Meanwhile, in a medium saucepan, brown the garlic over medium heat and, then, add the previously seasoned shrimp.
Cook gently, without letting the shrimp harden and, finally, the salt.
Add pasta, involves the stew and serve in individual portions.
To decorate, use parsley.