Pickled, Marinated Octopus Recipe (Pulpo A La Vinagreta) - Spanish Passion Recipe

Name: Pickled, Marinated Octopus Recipe (Pulpo A La Vinagreta) - Spanish Passion Recipe
Ingredients: 500g x Frozen octopus tentacles (fresh is better but hard to find and messy, freezing is also a good way to tenderise octopus.); 40ml x Extra virgin olive oil; 20ml x Jerez vinegar; 4x Cloves of garlic (smashed and finely chopped); 20g x Curly parsley (finely chopped); 20g x Coriander (finely chopped); 1 x Teaspoon sweet smoked paprika; 1x Pinch chilli flakes; Juice and zest of 1 Lemon; 1 x Red chilli (finely diced); Salt & freshly ground black pepper to taste; 1 x Large banana shallot (finely sliced)

www.spanishpassionfoods.co.uk

Chef Mark Prescott shows you how to cook Spanish Style Octopus Recipe - Pulpo A La Vinagreta. Perfect Seafood Tapas Fusion.

View full recipe on www.spanishpassionfoods.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.spanishpassionfoods.co.uk.

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Ingredients

500g x Frozen octopus tentacles (fresh is better but hard to find and messy, freezing is also a good way to tenderise octopus.)
40ml x Extra virgin olive oil
20ml x Jerez vinegar
4x Cloves of garlic (smashed and finely chopped)
20g x Curly parsley (finely chopped)
20g x Coriander (finely chopped)
1 x Teaspoon sweet smoked paprika
1x Pinch chilli flakes
Juice and zest of 1 Lemon
1 x Red chilli (finely diced)
Salt & freshly ground black pepper to taste
1 x Large banana shallot (finely sliced)