Galician Octopus Salad Recipe with Avocado Cream - Great British Chefs

Ingredients

• 1 large octopus, weighing 2kg (or 8 large legs)
• 1 kiwi fruit, diced into 5mm pieces
• 1 pinch of paprika
• 1 pinch of salt
• coriander cress
• extra virgin olive oil
• 2 avocados
• 5ml of smoked olive oil
• 30g of shallots, finely diced
• 5g of coriander, chopped
• 1 lime, juiced (to taste)
• 100g of red pepper, very finely diced
• 100g of green pepper, very finely diced
• 50g of shallots, finely diced
• 20ml of sherry vinegar
• 20ml of olive oil, Yago uses Brindisa North and South Olive Oil
• salt