Octopus, Chorizo & Pickled Purple Carrots
Explore the flavors of octopus, chorizo, and pickled purple carrots in this delicious Sarson's recipe. Perfect for a special dinner party starter.
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Cooking tools:
- Mandoline
- Blender
- Fine-mesh sieve
- Piping bag
- Squeeze bottle
- Mason jar
- Saucepan
- Stockpot
- Nonstick skillet
- Chef's knife
- Cutting board
- Colander
- Paper towel
- Stove
- Refrigerator
- Plate
Ingredients
- 1 octopus, frozen, weighing approximately 1kg
- 300ml of red wine
- 1 carrot, chopped
- 1/2 onion, chopped
- 1 celery stick, chopped
- black peppercorns
- 1 sprig of thyme
- Salt
- 6 purple carrots
- 200ml of distilled malt vinegar
- 200ml of water
- 150g of caster sugar
- 1 tsp caraway seeds
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 garlic cloves
- 4 carrots, orange
- 25ml of olive oil
- 50g of chorizo, diced
- 25g of flaked almonds, toasted
- 1 handful of rocket
- 4 baby carrots
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