To enjoyWith friends
Nº of people
200ml of Victor Guedes Extra Virgin
- 2.5 kg of frozen octopus
- 600g of potatoes
- 2 eggs
- 50g of Padrón peppers
- 25ml of white wine vinegar
- Garlic, to taste
- Salt, to taste
- Pepper, to taste
Method of preparation
To flavour the olive oil, heat to 100ºC and then add a garlic clove cut into two and the Padrón peppers, simmer for a while and then let cool off with the ingredients.
Cook the octopus in 2dl of water, with the lid on, until soft.
Boil the eggs for 8 minutes.
Cook the potatoes in their jackets, then peel and cut into slices.
Serve with basil flavoured olive oil, white wine vinegar, the boiled eggs and a tower of potatoes.
Read tipBasil flavoured olive oil
Use frozen octopus for better results.