Piruleta (Lollipop) with Marinated Octopus and Gordal Olives
Ingredients:
Preparation:
Preheat the oven to 350°F. Place the octopus, strewn with the onion and bay leaves, in a pan, and roast for 3 hours.
Once the octopus is fully cooked, set it aside.
Cut the octopus tentacles into small, 1 cm pieces.
Cut the piquillo peppers into thin slices.
In a bowl, mix the piquillo peppers and octopus tentacles with the finely diced red onion and capers.
Add the lemon juice and salt and pepper to taste.
Cut the Gordal olives into halves.
On small skewers, slide on a halved Gordal olive, a piece of octopus and another halved Gordal olive.
Credits: Chef Alonso Otriz from Pintxo.ca
Ingredients
Directions
Preheat the oven to 350°F. Place the octopus, strewn with the onion and bay leaves, in a pan, and roast for 3 hours.
Once the octopus is fully cooked, set it aside.
Cut the octopus tentacles into small, 1 cm pieces.
Cut the piquillo peppers into thin slices.
In a bowl, mix the piquillo peppers and octopus tentacles with the finely diced red onion and capers.
Add the lemon juice and salt and pepper to taste.
Cut the Gordal olives into halves.
On small skewers, slide on a halved Gordal olive, a piece of octopus and another halved Gordal olive.