Octopus Romesco
Polvo Romesco
INGREDIENTS
- Clean Brasmar Octopus
- 1 handful of Hazelnuts
- 100 g of Roasted Peppers
- 1 large tomato
- 2 tablespoons of
- Paprika/smoked paprika
- 3 tablespoons of Balsamic
- Vinegar
- Olive Oil
- 3 cloves of Garlic
- 1 Onion
- 1 small can of White Beans
- ½ bunch of Coriander
- ½ bunch of Parsley
- 1 lemon
- Salt to taste
Polvo Romesco
INGREDIENTS
- Clean Brasmar Octopus
- 1 handful of Hazelnuts
- 100 g of Roasted Peppers
- 1 large tomato
- 2 tablespoons of
- Paprika/smoked paprika
- 3 tablespoons of Balsamic
- Vinegar
- Olive Oil
- 3 cloves of Garlic
- 1 Onion
- 1 small can of White Beans
- ½ bunch of Coriander
- ½ bunch of Parsley
- 1 lemon
- Salt to taste
PREPARATION
Cook the octopus with 2 cloves of garlic and an onion cut in half for about 1 hour and 15 minutes, over low heat.
Chop the parsley and cilantro. In a small bowl, place the white beans, parsley and cilantro, ½ lemon juice, 2 tablespoons of olive oil, black pepper and salt to taste. Mix everything together.
Cut the tomato into quarters and add to the frying pan with 1 tablespoon of olive oil and the roasted peppers. Stir until darkened.
In a small bowl, place the previous mixture, a handful of hazelnuts, 3 tablespoons of balsamic vinegar, salt and pepper to taste, 1 crushed garlic clove, 1 glass of water, olive oil and 2 tablespoons of smoked paprika. Blend everything with a blender.
In a frying pan, add 2 tablespoons of olive oil and grill the octopus until it turns brown.
Plate, placing the Octopus first, a little parsley on top and the bean salad.
PREPARATION
Cook the octopus with 2 cloves of garlic and an onion cut in half for about 1 hour and 15 minutes, over low heat.
Chop the parsley and cilantro. In a small bowl, place the white beans, parsley and cilantro, ½ lemon juice, 2 tablespoons of olive oil, black pepper and salt to taste. Mix everything together.
Cut the tomato into quarters and add to the frying pan with 1 tablespoon of olive oil and the roasted peppers. Stir until darkened.
In a small bowl, place the previous mixture, a handful of hazelnuts, 3 tablespoons of balsamic vinegar, salt and pepper to taste, 1 crushed garlic clove, 1 glass of water, olive oil and 2 tablespoons of smoked paprika. Blend everything with a blender.
In a frying pan, add 2 tablespoons of olive oil and grill the octopus until it turns brown.
Plate, placing the Octopus first, a little parsley on top and the bean salad.
