Octopus potatoes and paprika
Octopus, potatoes and paprika salad is a delicacy, which exalt with simplicity the Mediterranean cuisine flavors. Thanks to the potentiality of our ovens, you can live a very tasty culinary experience.
List of ingredients
1kg curly octopus
100g cherry tomatoes
40g EVO oil
salt and pepper As Requested
1 sprig of parsley
Clean the octopus very accurately, put it in a deep tray and cook following the chart below.
Wash and peel the potatoes, cut into cubes of 1cm, put in a perforated tray and cook following the chart below.
Meanwhile wash the parsley and cut it finely, when the octopus is ready, let it cool down for 10 minutes, put it on a chopping board, cut it in half, cut the head, separate the tentacles and cut everything in pieces of 2-3cm, take a plate and put a 10 cm of diameter pastry-cutter in the middle, in a bowl, season the warm potatoes with EVO oil, salt, pepper and parsley, mix very gently, in another bowl, season the octopus with EVO oil and paprika, pour the potatoes inside the pastry-cutter, creating the bottom layer of our dish, pour the octopus over the potatoes, creating the second layer, cut the tomatoes and garnish the dish, to finish it put a tuft of mesclunsalad on a side and a wedge of lemon on another side.
Spread some paprika all over the plate and the dish is ready!
If you love stronger tastes, you can add some juniper berries to our cooking octopus, for a more intense flavor.
You can add some chopped fresh garlic all over the plate to garnish, this is a very popular variation of our dish.
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