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text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-oim3rwnu8LI\/Ugbj2AdtHAI\/AAAAAAAABBc\/udGagxpl8ZU\/s1600\/IMG_1094%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-oim3rwnu8LI\/Ugbj2AdtHAI\/AAAAAAAABBc\/udGagxpl8ZU\/s640\/IMG_1094%5B1%5D.JPG\" height=\"640\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr \/\u003E- 1 polvo congelado com aproximadamente 1,7 kg\u003Cbr \/\u003E- 1 kg de batata para assar\u003Cbr \/\u003E- 2 cebolas grandes cortadas em rodelas\u003Cbr \/\u003E- 2 dentes de alho picados\u003Cbr \/\u003E- 2 folhas de louro\u003Cbr \/\u003E- 200ml de azeite de boa qualidade (usei Gallo Reserva)\u003Cbr \/\u003E- 100g de chouriço sem pele cortado em cubos pequenos\u003Cbr \/\u003E- 1 ramo de salsa atado com um fio\u003Cbr \/\u003E- 1\/2 pimento vermelho cortado em tiras\u003Cbr \/\u003E- 3 tomates chucha sem pele e pevides cortado em cubos\u003Cbr \/\u003E- 1 colher de sobremesa de molho de piripiri (usei Quinta d'Avó)\u003Cbr \/\u003E- 250ml de vinho branco\u003Cbr \/\u003E- sal q.b.\u003Cbr \/\u003E- pimenta q.b.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPreparação:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003ECerca de 3 horas antes de cozinhar coloque o polvo a descongelar sem água.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003EColoque o polvo num tacho, leve ao lume muito brando, desta forma o polvo irá libertar a água \u0026nbsp;onde vai cozer. Passado 1 hora, quando o polvo estiver tenro, apague o lume e reserve. \u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003ENum tabuleiro de ir ao forno, coloque as folhas de louro, a cebola, o pimento e as batatas.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003ETempere com sal e pimenta, regue com 5 colheres de sopa de azeite e metade (125 ml) do vinho branco.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5.\u003C\/span\u003E Leve ao forno pré-aquecido nos 180ºC durante 20 minutos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E6. \u003C\/span\u003EEntretanto, numa frigideira, faça um ligeiro refogado (aproximadamente 3 minutos) com metade do restante azeite, os alhos, o molho de piripiri, os cubos de chouriço e de tomate e o ramo de salsa.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E7.\u003C\/span\u003E Passado os 20 minutos, retire o tabuleiro do forno.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E8. \u003C\/span\u003EAfaste as batatas para as laterais do tabuleiro, no centro coloque o ramo de salsa e o polvo.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E9. \u003C\/span\u003EEspalhe o refogado por todo o tabuleiro. Acrescente a água de cozer o polvo e o restante vinho branco.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E10. \u003C\/span\u003ERectifique os temperos (sal e pimenta) e regue tudo com o restante azeite.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E11. \u003C\/span\u003ELeve novamente ao forno, mantendo a mesma temperatura e deixe assar cerca de 40 minutos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E12. \u003C\/span\u003EQuando as batatas estiverem douradas e tenras e o molho apurado, retire do forno e sirva.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-Qz_vyAhtkic\/UgfgNGKaW0I\/AAAAAAAABDQ\/DrCvCXOydMw\/s1600\/IMG_1095%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-Qz_vyAhtkic\/UgfgNGKaW0I\/AAAAAAAABDQ\/DrCvCXOydMw\/s640\/IMG_1095%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-Q-9DX-NgUak\/UgfgQXlpNII\/AAAAAAAABDY\/gnNPj0GRdrw\/s1600\/IMG_1096%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-Q-9DX-NgUak\/UgfgQXlpNII\/AAAAAAAABDY\/gnNPj0GRdrw\/s640\/IMG_1096%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-ZHfzJwIDgb4\/UgfgTAX-ynI\/AAAAAAAABDg\/k9rjjWkjwhg\/s1600\/IMG_1097%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-ZHfzJwIDgb4\/UgfgTAX-ynI\/AAAAAAAABDg\/k9rjjWkjwhg\/s640\/IMG_1097%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-Qeoeiu9uRC0\/UgfgUxOt1WI\/AAAAAAAABDo\/13w-dlumALQ\/s1600\/IMG_1098%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-Qeoeiu9uRC0\/UgfgUxOt1WI\/AAAAAAAABDo\/13w-dlumALQ\/s640\/IMG_1098%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cozinharomatica.blogspot.com\/feeds\/3926345973452853249\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/08\/polvo-assado-no-forno.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/3926345973452853249"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/3926345973452853249"},{"rel":"alternate","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/08\/polvo-assado-no-forno.html","title":"Polvo Assado no Forno "}],"author":[{"name":{"$t":"Carlos Bessa"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13538972728759282676"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-oim3rwnu8LI\/Ugbj2AdtHAI\/AAAAAAAABBc\/udGagxpl8ZU\/s72-c\/IMG_1094%5B1%5D.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});