INGREDIENTS 2kg of frozen raw Octopus of Gilmar 300g rice 100g peas 500ml broth of Octopus cooking water 500ml of fish stock Crushed tomatoes Olive oil 1 green pepper and a red pepper chopped 1 onion salt 1 sachet of
Octopus rice
Warm octopus salad
INGREDIENTS 3 Gilmar boiled Octopus tentacles 400 g of varied lettuce: Endive… 8 radishes 4 potatoes 2 tablespoons mayonnaise ½ onion Green pepper and red pepper, chopped Extra Virgin olive oil Vinegar Salt Paprika PREPARATION We wash the lettuce, chop
Octopus skewer with grilled vegetables
INGREDIENTS 2 large boiled Octopus legs 1 red pepper 1 green pepper 1 yellow pepper 1 onion Olive oil 1 tablespoon sweet paprika Salt Chopped parsley Wooden skewers *ali-oli sauce: ½ clove of garlic 1 egg Salt Vinegar Olive oil
Carpaccio
INGREDIENTS 1 ball of Gilmar Octopus Carpaccio 100ml Extra virgin Oil 2 tablespoons of lemon juice Ground black pepper Salt Parmesan cheese for grating PREPARATION 1 hour before we get the freezer Gilmar Octopus carpaccio Prepare an emulsion of oil,