As most of you know, we are so passionate about the food and wine in our shop, and look forward to making our favourites your favourites. However, we know sometimes it’s not easy to know the best way to cook our speciality ingredients. Therefore Chef Nick has been busy preparing some recipes for you to try at home – starting with the amazing seared Octopus from Brindisa.
Recipe
BRINIDSA OCTOPUS
- Remove from the packet, wash to remove the cooking juices and dry thoroughly on some kitchen paper
- Pre-heat a frying pan until it is hot
- Add a generous amount of olive oil (to shallow fry)
- Season the Octopus with salt
- Fry on all sides until golden brown and slightly crispy
- Remove from the pan and dry on some paper towel removing excess oils
- Leave to rest while you prepare the dressing
SMOKED PAPRIKA DRESSING
- Olive Oil
- Sherry Vinegar
- Smoked sweet paprika
- shallots – diced
- red chili diced
- parsley chopped
Mix four parts oil to one part vinegar. Mix in all the other ingredients. Bring gently to the boil (Be careful not to boil too much as you want to maintain the freshness of the ingredients)
Finally slice and dress the Octopus. Enjoy with a tapas style dinner of bread, Manchego cheese, olives, and a bottle of Rioja (All ingredients available in store). (View our Instagram page for a video on Nick making this recipe)
