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octopus with vinaigrette

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View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

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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