octopus with vinaigrette

likes

By

@partagao

View in original language

(Português)

1 hour(s)

4 servings

Ingredients

• Cooked large octopus | 350 g
• Finely chopped red onion (brunoise) | 100 g
• Ripe persimmon tomato | 100 g
• 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

1. 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.

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