Remove the stems from the watercress, wash them and drain them.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make octopus salad to vinaigrette: |
| 200 g berros 1 median onion 400 g octopo cooked 300 g small potatoes 2 laurel leaves |
Ingredients to make octopus salad to vinaigrette:
2. Peel and cut the onion in Juliana. Wash, dry and split the octopus into small pieces.
3. Wash the potatoes. Put the potatoes in a pot with a boiling water background, salt and laurel.
4. When they are tender remove the pot from the heat and reserve them in the drainer.
5. Prepare the vinaigrette by mixing the oil with the vinegar and paprika.
6. Put on each dish a bottom of watercress and onion with the octopus and potatoes on top.
7. Water with vinaigrette and serve.
