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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

  • Octopus tentacles x3, steamed
IN STOCK
  • 1-2 red chillies, sliced in half
  • 4 cloves of garlic, whole but crashed
  • 1 large bunch of continental parsley
  • 1/2 tsp salt
  • 150ml extra virgin olive oil (Brindisa North and South)
IN STOCK
  • 600gr of butter beans, drained
IN STOCK
  • 6 piquillo peppers (el Navarrico)
IN STOCK
  • 2 lemons, cut into segments

METHOD

  1. Take a small saucepan, warm some olive oil and then put the chillies, garlics and parsley stalks on (keeping the leaves for the salad) and add a pinch of salt. Place the octopus’ tentacles on really gentle heat, just a low simmer until the octopus is warm and the chillies and garlic cooked.
  2. Meanwhile, drain the beans and pour them onto a large serving dish and sprinkle with the sliced peppers and parsley leaves.
  3. Once the octopus is ready, strain the fabulous hot juices over the bean salad. Taste and adjust with salt and lemon juice if required. You can refrigerate both the salad and octopus now, but be sure to eat it at room temperature.
  4. Just before serving, heat up a ridged griddle or use a barbecue to sear the octopus for a couple of seconds until it begins to char.
  5. Cut the tenctacles into smaller pieces and place them on top of the salad with the lemon wedges.

CHECK OUT BOROUGH’S MARKET ORIGINAL RECIPE

ingredients

  • Octopus tentacles x3, steamed
IN STOCK
  • 1-2 red chillies, sliced in half
  • 4 cloves of garlic, whole but crashed
  • 1 large bunch of continental parsley
  • 1/2 tsp salt
  • 150ml extra virgin olive oil (Brindisa North and South)
IN STOCK
  • 600gr of butter beans, drained
IN STOCK
  • 6 piquillo peppers (el Navarrico)
IN STOCK
  • 2 lemons, cut into segments
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