INGREDIENTS
INGREDIENTS FOR PARSLEY DRESSING:
- 1 tablespoon of Carbonell Extra Virgin Olive Oil
- 1 tablespoon of parsley
INGREDIENTS FOR OCTOPUS:
- 1 kg of octopus
- 1 kg of white potato
INGREDIENTS FOR THE PEPPER DRESSING:
- 1 tablespoon of Carbonell Extra Virgin Olive Oil
- 3 yellow peppers
Preparation
In a medium saucepan, cook the octopus. Once it is tender, cut it into slices.
Wash the parsley thoroughly and once it is ready, place it in a bowl.
Cut the peppers in half with a knife, remove the pulp and put them in another dish.
Remember the parsley? Add a little Extra Virgin Olive Oil and put it in the blender until you get ahomogeneous mixture. Put it aside.
Repeat the process but now with the pepper pulp.
Did you cook the potatoes? If you didn’t, do it now and once they are ready cut them more or less to the same size as the pieces of octopus.
To finish, distribute the pieces of potato on a flat plate and put a piece of octopus on each one. Add some parsley dressing as well as some pepper dressing and voilà!
Enjoy!
