Steamed Octopus with Garlic Oil and Padron Peppers
Steamed octopus, served with garlic oil and padrón peppers… ingredients that complement each other perfectly.
Ingredients
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25ml White Balsamic Vinegar
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2.5kg frozen octopus
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600g potato
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2 eggs
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50g standard pepper
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garlic
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pepper mill
Preparation Method
- To flavor, heat the olive oil, add a head of garlic cut in half and standard peppers.
- Let it boil slowly, letting it cool with the ingredients inside.
- Cook the octopus in 2dl of water, covered, until soft.
- Boil the eggs for 8 minutes. Boil potatoes with skin, peel and cut into slices.
- Serve with flavored olive oil, White Balsamic Vinegar with boiled egg and potato “tower”.
Chef’s Tips:
Octopus must be frozen for best result.
