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Andrea

Andrea Diblik

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Recipe of Carpaccio of Octopus and Papa
Recipe

Carpaccio of Octopus and Papa

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Cook the octopus, let it cool. Cook the potatoes on the other hand and then cut into thin slices. The dish is decorated with spicy paprika olive oil, cherry tomato and a sprig of thyme
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Ingredients

4 portions
  • 2 kilos octopus
  • 200 grams potato
  • coarse salt
  • paprika, hot spicy
  • olive oils
  • cherry tomatoes, and basil to decorate

Preparation

For the octopus scald or scald the octopus three times in boiling water (this means that we will take it three times by grabbing the head of the octopus) do not put salt in the water and let it cook for 30 to 40 minutes for an approximate weight of 2 kg . (If the octopus is too stiff, let it cool inside the water, if it is well cooked, remove it). Once the octopus is cold, separate the tentacles from the head, place them 4 by 4 and make two curls with plastic wrap tightly. Reserve in the refrigerator.
For the potatoes, cook them with skin, let them cool, peel them and cut them into thin slices.
Cut the octopus and potatoes in the slicer of cold cuts or with a mandolin, as thin as possible, but without breaking the elements.
Place the basic potato on a plate, season it with coarse salt, put the octopus on top and season it again with coarse salt, sweet and / or spicy paprika plus extra virgin olive oil. It can be decorated with a dry cherry tomato and a small leaf of basil on one side.

PRESENTATION

Place on the plate of your choice. For entry I recommend that the portion be smaller and individual so make a circle with the potatoes decorate with the cherry tomato on the side. If it is to boot, serve on a large plate and make the same presentation.

TIPS

This dish is a perfect entree or a snack.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Blanca Reyes
26/11/2018 15:53:22
Me encanto esta receta

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