OCTOPUS SALAD

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Octopus

1. Put the octopus into boiling water and cook until soft, then drain, reserving the water for the potatoes.
2. Allow the octopus to cool to room temperature and then peel and slice into discs approximately 2cm thick.
3. Mix the salt, paprika and olive oil to make a marinade and then add the octopus discs.

Potatoes

1. Clean the potatoes, slice into discs approximately 3cm thick and then boil potatoes in the octopus stock until soft.

Chorizo

1. Slice into 2cm discs and then bake at 180 degrees for approximately five minutes.

Salsa Verde

1. Wash the herbs and place all ingredients into a food processor until the mixture becomes a creamy paste – adding a little cold water to loosen the mixture if it is too thick, a squeeze of lime juice and season with salt and pepper.

Assemble and Serve

1. Brush a line of Salsa Verde along the middle of the plate in a long line.
2. Place one disc of octopus, one disc of potato and then one disc of chorizo onto the line
3. Repeat this process along the line of the Salsa Verde.
4. Garnish with fresh coriander and tarragon.