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CHARRED OCTOPUS, PIQUILLO PEPPERS AND BUTTER BEAN SALAD

We have adapted this recipe as per the ingredients we have got in Brindisa.

READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 1 pack Steamed Octopus Tentacles (450g)
IN STOCK
  • 1-2 red chillies, sliced in half
  • 4 cloves of garlic, whole but crushed
  • 1 large bunch of parsley, leaves and stalks separated
  • 1/2 tsp salt
  • 150ml Brindisa North & South Olive Oil
IN STOCK
  • 700g Navarrico Butter Beans, drained
IN STOCK
  • 6 Navarrico Whole Piquillo Peppers, cut into strips
IN STOCK
  • 2 lemons, cut into segments

METHOD

  1. Place the octopus, chillies, garlics, parsley stalks, salt and olive oil in a saucepan.
  2. Heat really gently heat to just a low simmer until the octopus is warm and the chillies and garlic cooked.
  3. Meanwhile, rinse and drain the beans, pour them onto a large serving dish and sprinkle with the sliced peppers and parsley leaves.
  4. Once the octopus is ready, strain the fabulous hot juices over the bean salad. Taste and adjust with salt and lemon juice if required.**
  5. Just before serving, heat up a ridged griddle or use a barbecue to sear the octopus briefly until it begins to char.
  6. Cut the tentacles into bite-sized pieces and place them on top of the salad with the lemon wedges.

**You can refrigerate both the salad and octopus now but be sure to eat it at room temperature.

CHECK OUT BOROUGH’S MARKET ORIGINAL RECIPE

ingredients

  • 1 pack Steamed Octopus Tentacles (450g)
IN STOCK
  • 1-2 red chillies, sliced in half
  • 4 cloves of garlic, whole but crushed
  • 1 large bunch of parsley, leaves and stalks separated
  • 1/2 tsp salt
  • 150ml Brindisa North & South Olive Oil
IN STOCK
  • 700g Navarrico Butter Beans, drained
IN STOCK
  • 6 Navarrico Whole Piquillo Peppers, cut into strips
IN STOCK
  • 2 lemons, cut into segments
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