Red bell pepper, finely chopped without the white part | 100 g
Yellow bell pepper, finely chopped without the white part | 50 g
Green peppers, finely chopped without the white part | 50 g
Finely chopped young pepper without the white part and seeds | 1 unit(s)
Coriander with stalk and all | 1/2 unit(s)
Parsley | 1/2 unit(s)
Very thin ciboutele | 1/2 unit(s)
Tahiti Lemon Juice | 1 unit(s)
Pepper sauce | 1 tablespoon
Dijon mustard | 1 teaspoon
White wine vinegar | 2 tablespoon
Extra Virgin Olive Oil | 1 cup
Sweet paprika | 1 teaspoon
Spicy paprika | 1 coffee spoon
Salt and Black Pepper | to taste
Recipe
Cut the octopus into 2 cm slices.
Remove the tomato seed from the peppers. Cut into brunoise.
Chop the parsley and cilantro, stalks and all.
In a bowl, add the octopus, and season with salt, pepper and tabasco and mustard. Add the onion, tomato and peppers.
Add vinegar and oil.
Add girl's finger pepper.
Squeeze 1 lemon.
Mix well.
Add the chopped herbs.
When finishing the dish, add a pinch of sweet paprika and spicy paprika.