THE ZESTY REEF-CRUSH

(Our Play on Salada de Polvo / Octopus Salad)

THE ZESTY REEF-CRUSH

Ingredients: 500g Cooked Octopus (diced), 1 Onion (minced), 1 Green pepper (diced), 2 cloves Garlic, 1 tsp Black pepper, 1 tsp Salt, 0.5 tsp Chili flakes, 100ml Extra virgin olive oil, 2 tbsp Red wine vinegar...

Ingredients

  • 500g Cooked Octopus (diced)
  • 1 Onion (minced)
  • 1 Green pepper (diced)
  • 2 cloves Garlic
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 0.5 tsp Chili flakes
  • 100ml Extra virgin olive oil
  • 2 tbsp Red wine vinegar

Cooking Method

  1. The Bloom Whisk vinegar, oil, and spices with a tiny 10ml splash of warm water; the heat will release the pepper oils.
  2. The Marriage Toss the octopus and raw veg in the spiced silk.
  3. The Swell Let sit for 30 minutes to allow the acid to soften the protein architecture.
  4. The Final Flourish Add a massive handful of raw fresh parsley right before serving cold.

Cuisine: Portuguese

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