Salpicón de polbo á grella – Galician octopus salad

To begin, cook the octopus. Bring a large pan of heavily salted water to the boil and carefully add the octopus. Bring to a simmer and cook for 45–60 minutes, or until tender. Drain and allow to cool

Once cool enough to handle, carefully remove the legs. You can keep the head for use in other dishes, if desired

Make the picada by combining all the ingredients in a bowl. Set aside

To make the avocado cream, blend all the ingredients together until you have a very smooth texture. Taste and season with lime juice and salt. Place a sheet of cling film directly on the surface of the cream until ready to use to prevent discolouration

When ready to serve, sear the octopus legs on a very hot griddle pan until slightly crispy

Slice each tentacle into 3 or 4 pieces and season with flaky sea salt. Drain any excess liquid from the picada

To serve, add a swipe of avocado cream to each plate and sprinkle over some picada and diced kiwi fruit. Top with the pieces of octopus and garnish with the coriander cress, a pinch of paprika and a drizzle of olive oil