Salpicón de polbo á grella – Galician octopus salad

Ingredients

Fish & Shellfish

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

Fruit & Vegetables

  • 1 kiwi fruit, diced into 5mm pieces
  • 2 avocados
  • 30g of shallots, finely diced
  • 1 lime, juiced (to taste)
  • 100g of red pepper, very finely diced
  • 100g of green pepper, very finely diced
  • 50g of shallots, finely diced

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