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Salpicón de polbo á grella – Galician octopus salad

by
Yago Crego
Galician octopus salad – salpicón de polbo á grella

PT1H30M

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Ingredients

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  • Octopus salad

  • 1 large octopus, weighing 2kg (or 8 large legs)
  • 1 kiwi fruit, diced into 5mm pieces
  • 1 pinch of paprika
  • 1 pinch of salt
  • coriander cress
  • extra virgin olive oil

  • Avocado cream

  • 2 avocados
  • 5ml of smoked olive oil
  • 30g of shallots, finely diced
  • 5g of coriander, chopped
  • 1 lime, juiced (to taste)

  • Picada

  • 100g of red pepper, very finely diced
  • 100g of green pepper, very finely diced
  • 50g of shallots, finely diced
  • 20ml of sherry vinegar
  • 20ml of olive oil, Yago uses Brindisa North and South Olive Oil
  • salt
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Equipment

  • Blender

Method

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1
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
2
Once cool enough to handle, carefully remove the legs. You can keep the head for use in other dishes, if desired
3
Make the picada by combining all the ingredients in a bowl. Set aside
4
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
5
When ready to serve, sear the octopus legs on a very hot griddle pan until slightly crispy
6
Slice each tentacle into 3 or 4 pieces and season with flaky sea salt. Drain any excess liquid from the picada
7
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

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Yago Crego Profile Picture
Yago Crego

Yago Crego is the head chef at Tapas Brindisa Battersea, specialising in Galician cuisine.

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Salpicón de polbo á grella – Galician octopus salad

 
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