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.