Name: Salpicón de polbo á grella – Galician octopus salad
Total time: 1 h 30 min
Ingredients: 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; 2 avocados; 5ml of smoked olive oil; 30g of shallots, finely diced; 5g of coriander, chopped; 1 lime, juiced (to taste); 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

Salpicón de polbo á grella – Galician octopus salad

by Yago Crego

Ingredients

Fish & Shellfish

1 large octopus, weighing 2kg (or 8 large legs)

Fruit & Vegetables

Spices & Dried Herbs

1 pinch of paprika

Store Cupboard

1 pinch of salt
salt

Salad & Fresh Herbs

coriander cress
5g of coriander, chopped

Oils & Vinegars

extra virgin olive oil
5ml of smoked olive oil
20ml of sherry vinegar
20ml of olive oil, Yago uses Brindisa North and South Olive Oil