The Spanish gastronomy keeps endless traditional dishes that leave all those who try them thanks to their intense flavor and combination of ingredients. One of the most appreciated in northern Spain, specifically Galicia, is octopus. Two of the most outstanding recipes made with this mollusk are the octopus to the Galician and the one we present here, the octopus to the vinaigrette. Take note of the ingredients and surprise your guests with this delicious appetizer.
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make octopus to cooked vinaigrette: |
| 1 kilogram of octopus 1 fresh onion unit 1 red pepper unit 1 green pepper unit 2 tablespoons of vinegar 6 tablespoons of oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make octopus to cooked vinaigrette:
1. To start the octopus recipe to the vinaigrette you must cook the octopus and chop it. To know how to cook the octopus properly, we advise you to consult this recipe.
2. Pica the onion, the green pepper and the red in very small squares and mix everything with the vinegar, the olive oil and the salt. Beat the mixture with a fork to form a well integrated and homogeneous vinaigrette.
3. Now that you have smooth vinaigrette, mix it with the pieces of octopus cooked in a bowl with sufficient capacity and serve at room temperature or even a bit cold.
4. Some people serve the pieces of octopus skewered in a skewer and the vinaigrette separately. However, the traditional octopus recipe for vinaigrette is what is served as a lid so that diners can taste the octopus integrated into the sauce. Prepare some brave potatoes and cooked croquettes and surprise your guests with a delicious incoming.
