Lunch

Ensalada de Pulpo Asado con Patatas Tiernas, Aceitunas Negras y Aceite de Ajo Quemado

Name: Ensalada de Pulpo Asado con Patatas Tiernas, Aceitunas Negras y Aceite de Ajo Quemado
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 600g baby octopus (pre-cooked or cleaned fresh); 400g small waxy potatoes, halved; 100g pitted black olives (Arbequina or Kalamata); 90ml extra-virgin Spanish olive oil; 4 garlic cloves, crushed; 30ml sherry vinegar; 1 small red onion, very thinly sliced; 15g fresh parsley, roughly chopped; sea salt & black pepper; 1 lemon, halved

Tender grilled octopus with char-marks and crispy edges rests on a bed of butter-soft new potatoes and briny black olives. All dressed in olive oil infused with slowly burned garlic cloves that taste almost sweet and nutty.

874cal 51gprotein 53gcarbs 52gfat 10min prep 35min cook 2serves

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