Menu
Octopus 'Montaditos'

FISH AND SEAFOOD

Octopus 'Montaditos'

If you don't go to sea, bring the sea to your table with this unique dish.

60

4 people

Dificultad

fácil

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

NUTRITIONAL INFORMATION

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!

GRANDFATHER'S ADVICE

"When I cook vegetables with my family, we have an infallible trick so that they have a special flavor that makes them tastier: a splash of olive oil in the water. My grandchildren love it".

GRANDFATHER'S ADVICE GRANDFATHER'S ADVICE

Carbonell Extra Virgin

Cold dishes, salads and toast combine perfectly with our Carbonell Extra Virgin Olive Oil.

Carbonell Extra Virgin

Our recommendation