THE PEPPER-LACQUER REEF

(Our Play on Octopus with Red Pepper Paste)

THE PEPPER-LACQUER REEF

Ingredients: 500g Cooked Octopus (tentacles), 2 tbsp Massa de Pimentão, 1 tsp Smoked paprika, 4 cloves Garlic (smashed), 100ml Olive oil, 1 tbsp Wine vinegar, Fresh Parsley...

Ingredients

  • 500g Cooked Octopus (tentacles)
  • 2 tbsp Massa de Pimentão
  • 1 tsp Smoked paprika
  • 4 cloves Garlic (smashed)
  • 100ml Olive oil
  • 1 tbsp Wine vinegar
  • Fresh Parsley

Cooking Method

  1. The Scorch High-heat grill or sear octopus in 1 tbsp oil until blackened and curled.
  2. The Architect Heat remaining oil and garlic in a pan until golden.
  3. The Bloom Add the pepper paste and paprika with a 20ml splash of vinegar; the hiss will release the smoky oils.
  4. The Marriage Toss the octopus in the red garlic-silk until heavily lacquered.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley and extra lemon.

Cuisine: Portuguese

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