If you can get your hands on cooked octopus tentacles and some chorizo, you have got to try this.
The recipe is based on some Spanish ocotopus dishes from the Northwest of Spain. Galicia has a long coastline and seafood is common at Restaurants there.
I only saw a combination of spiced potatoes and topped with octopus. I pulled the very last piece of chorizo out of the fridge and some veggies.
Since my Advent calender boasted lots of tasty spiceblends, I used some of them and made a tasty oil to brush on the cooked potatoes.
The chorizo cubes let their oil out in a pan. To that onion, chili and pepper were added. That went on top of the brushed potatoes.
The ocotopus tentacles were already cooked, they just needed 3 minutes in the pan to heat up. Soft and buttery, no toughness!
Finish with lemon juice and parsley.
Ingredients for 1:
200 g ocotopus
6 very small potatoes cooked in their skin
Patatas bravas- Piri Piri- and Argentinian rub mixed with 1 tbsp of warm water and then with 1 tbsp olive oil
1 green onion, 1 red chili, 1 long green pepper
35 g Chorizo, 1 tsp olive oil
Lemon juice
Parsley
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