Octopus, chorizo and pickled purple carrots
by Sally Abé
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Ingredients
Fish & Shellfish
1 octopus, frozen, weighing approximately 1kg
Beverages
300ml of red wine
200ml of water
Fruit & Vegetables
5 carrots, chopped
1/2 onion, chopped
1 celery stick, chopped
6 purple carrots
2 garlic cloves
4 baby carrots
Store Cupboard
black peppercorns
salt
150g of caster sugar
25g of flaked almonds, toasted
Salad & Fresh Herbs
1 sprig of thyme
1 handful of rocket
Oils & Vinegars
200ml of distilled malt vinegar
25ml of olive oil
Spices & Dried Herbs
1 tsp caraway seeds
1 tsp mustard seeds
Delicatessen
50g of chorizo, diced