800 g of fresh octopus (from Fremantle is best)
Pinch of smoked paprika (Spanish)
100 g of toasted almond flakes
½ bunch of flat leaf parsley (julienne)
¼ bunch of fresh mint (julienne)
100 ml Mount Zero Extra Virgin Olive Oil
Pinch of smoked paprika (Spanish)
100 g of toasted almond flakes
½ bunch of flat leaf parsley (julienne)
¼ bunch of fresh mint (julienne)
100 ml Mount Zero Extra Virgin Olive Oil