THE SMOKY REEF-DUST

(Our Play on Pulpo a la Gallega)

THE SMOKY REEF-DUST

Ingredients: 400g Cooked Octopus (sliced into rounds), 2 Large Potatoes (boiled and sliced), 2 tsp Smoked paprika (sweet), 0.5 tsp Chili powder, 1 tsp Salt, 60ml Extra virgin olive oil...

Ingredients

  • 400g Cooked Octopus (sliced into rounds)
  • 2 Large Potatoes (boiled and sliced)
  • 2 tsp Smoked paprika (sweet)
  • 0.5 tsp Chili powder
  • 1 tsp Salt
  • 60ml Extra virgin olive oil

Cooking Method

  1. The Swell Steam or boil the potato slices until they are hot and tender.
  2. The Bloom In a small bowl, whisk the olive oil and spices with a tiny 10ml splash of warm water to release the smoky oils.
  3. The Marriage Arrange the potato slices on a wooden board; top with the octopus rounds.
  4. The Scorch Drizzle the spiced oil silk heavily over the reef while it is still steaming hot.
  5. The Final Flourish Top with a final rain of raw coarse salt and serve immediately.

Cuisine: Spanish

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