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200ml Gallo Classic Extra Virgin
25ml Gallo White Wine
- 2.5 kg frozen octopus
- 600g potatoes
- 2 eggs
- 50g Padrón peppers
- Garlic to taste
- Salt to taste
- Pepper to taste
Method of preparation
To flavour the Gallo Classic Olive Oil heat to 100ºC and then add a garlic clove cut into two and the padron peppers, simmer for a while and then let cool off with the ingredients.
Cook the octopus in 2 dl of water, with the lid on, until soft.
Cook the eggs for 8 minutes.
Cook the potatoes in their jackets, then peel and cut into slices.
Serve with flavored olive oil, Gallo White Balsamic Vinegar, the cooked eggs and a tower of potatoes.
Use frozen octopus for better results.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference.
Experiment and share your incredible combinations!