Capaccio salad of octopus with paprika oil


Who has not tried the traditional Galician octopus. Well, we take the potato and replace it with a tender lettuce for an original dish.

Ingredients

        A small octopus cooked
        2 colored lettuce (lollo rosso, oak leaf, etc.)
        3 c / c of paprika
        1 c / c of hot paprika
        Salt flakes
        virgin olive oil
        Chives
        base Vinaigrette - Vinaigrette normal


Elaboration

Cook the octopus and cut with a slicer or knife into very thin slices, as we like: so transverse or longitudinal, depending on how one wishes to give the plate, elongated or rounded.
Placed on the base plate. Meanwhile, clean and chop the lettuce.
Make a vinaigrette (1 part vinegar to 4 olive oil) that are passed by lettuce, adding cuts have octopus, chopped into small cubes. On the other hand, mixing the two types of paprika and a pinch of salt flakes adding the olive oil until the powder is dissolved.

Recommendations:

The Octopus doneness must be accurate, not too done or to stay hard.
On top of the octopus and cut that is at the base of the dish, place a pan and fill with lettuce and cut the octopus.
Above and around, add the paprika oil. Garnish with chopped chives a little.

Tips and Tricks

24 hours freezing before baking, so that it is soft, is one. Another is to grasp the head and put it in boiling water, and thawed three times before leaving it to boil at all. Cooking time is about a half hour.

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