GRILLED OCTOPUS WITH GREEN OLIVE SLAW
Try this delicious dish with our special Gordal olives. An original and tasty dish that will surprise everyone.
INGREDIENTS
- 1/2 cup of queen olives, pitted and finely chopped
- 6/8 octopus, braised and gelatinous skin cleaned
- 1 bunch of parlsey, finely chopped
- 2 cloves of garlic, finely minced or grated on a microplane
- 1 teaspoon of cumin seed, toasted & ground
- Extra virgin olive oil
- Salt to taste
- Fresh lemon wedges or lemon juice
- Hot paprika for finishing
STEP BY STEP INSTRUCTIONS
Step 1
In a mixing bowl, combine the chopped parsley, olives, garlic and cumin with enough olive oil to thoroughly coat everything and create a thick sauce consistency. If it’s too thick, like a paste, just whisk in a little bit more extra virgin olive oil. Until you achieve the right consistency.
Step 2
Taste before adding any salt, because it may not need it depending on how briny your olives are.
Step 3
Grill the octopus on the plancha (or grill, if you prefer), and plate. Squeeze lemon over the octopus before draping with the salsa verde. Dust with a touch of paprika if you like and it’s ready to eat.
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