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octopus with vinaigrette
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Pedro de
@partagao- Ingredients
- Recipe
- Cooked large octopus350 g
- Finely chopped red onion (brunoise)100 g
- Ripe persimmon tomato100 g
- Red bell pepper, finely chopped without the white part100 g
- Yellow bell pepper, finely chopped without the white part50 g
- Green peppers, finely chopped without the white part50 g
- Finely chopped young pepper without the white part and seeds1 unit(s)
- Coriander with stalk and all1/2 unit(s)
- Parsley1/2 unit(s)
- Very thin ciboutele1/2 unit(s)
- Tahiti Lemon Juice1 unit(s)
- Pepper sauce1 tablespoon
- Dijon mustard1 teaspoon
- White wine vinegar2 tablespoon
- Extra Virgin Olive Oil1 cup
- Sweet paprika1 teaspoon
- Spicy paprika1 coffee spoon
- Salt and Black Pepper to taste
- 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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