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GRILLED OCTOPUS

To make this recipe we chose the octopus legs PESCAPISA product pasteurized and vacuum packed.

RECIPE FOR 4 PEOPLE
INGREDIENTS

500 g. Octopus Legs PESCAPISA
4 medium potatoes
paprika
Extra virgin olive oil
Salt

 

PREPARATION

Boil the potatoes in their skins in salted water.
Remove the octopus legs PESCAPISA its packaging and place them in a pan fry whole bottom oil until crisp can also grilled on the barbecue).
Peel and chop the potatoes add a splash of milk and salt and beat until a thick puree. Cut the octopus into thick slices to taste and place on a base of mashed potatoes.
Add salt and paprika and sprinkle generously with extra virgin olive oil. Serve hot.

 
 
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