Octopus

Octopus and Potato Carpaccio with paprika

Ingredients

Carpaccio of Cooked Octopus 80g NUCHAR

1 Small thin-skinned potatoes.

100g

Extra virgin olive oil

1 Salt flakes

1 Sweet and sour paprika

1 COOKED OCTOPUS CARPACCIO 80 g.

Preparation time: 20 minutes

Rations: 4

Type of dish: Starter to share.

See Videoreception

Prepared by

Wash the potatoes and cut them into very thin slices (if you do it with a mandolin they will all be of the same thickness).

Place them in the baking dish on baking paper and add salt and oil.

Oven: 10 minutes at 180º.

Be careful not to burn the potatoes as the slices are very thin.

When the potatoes begin to brown you can turn off the oven, they will finish cooking with the residual heat from the oven.

Reserve.

Place the potatoes in the serving dish and add paprika and season with salt and oil.

Without opening or piercing the package of NUCHAR Cooked Octopus Carpaccio, heat in the microwave for 30 seconds.

Place the octopus carpaccio on top of the potatoes and season with paprika, salt and oil.

Serve immediately.

Plate finish

You can heat it in the oven before serving for 4 minutes. This will serve to keep it warm and to brown the octopus part a little.

Tricks

The paprika we have used in this recipe is of the Espelette variety. This paprika has a slightly thicker texture and an intense and tasty flavor. It is recommended a little spicy to enhance the flavor of the dish.

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Octopus and Potato Carpaccio with paprika

Ingredients

Carpaccio of Cooked Octopus 80g NUCHAR

1

Small thin-skinned potatoes.

100g

Extra virgin olive oil

1

Salt flakes

1

Sweet and sour paprika

1

Recommended product

COOKED OCTOPUS CARPACCIO 80 g.

Preparation time: 20 minutes

Rations: 4

Type of dish: Starter to share.

See Videoreception

Prepared by

Wash the potatoes and cut them into very thin slices (if you do it with a mandolin they will all be of the same thickness).

Place them in the baking dish on baking paper and add salt and oil.

Oven: 10 minutes at 180º.

Be careful not to burn the potatoes as the slices are very thin.

When the potatoes begin to brown you can turn off the oven, they will finish cooking with the residual heat from the oven.

Reserve.

Place the potatoes in the serving dish and add paprika and season with salt and oil.

Without opening or piercing the package of NUCHAR Cooked Octopus Carpaccio, heat in the microwave for 30 seconds.

Place the octopus carpaccio on top of the potatoes and season with paprika, salt and oil.

Serve immediately.

Plate finish

Tricks

Related recipes

Carpaccio of Cooked Octopus

Smoked Salmon Bonbons

Grilled scallops

Location

Site Map

Social networks

Certifications

Brasmar Group

Octopus and Potato Carpaccio with paprika

Ingredients

Carpaccio of Cooked Octopus 80g NUCHAR

1

Small thin-skinned potatoes.

100g

Extra virgin olive oil

1

Salt flakes

1

Sweet and sour paprika

1

Recommended product

COOKED OCTOPUS CARPACCIO 80 g.

Preparation time: 20 minutes

Rations: 4

Type of dish: Starter to share.

See Videoreception

Prepared by

Wash the potatoes and cut them into very thin slices (if you do it with a mandolin they will all be of the same thickness). Place them in the baking dish on baking paper and add salt and oil.

Oven: 10 minutes at 180º. Be careful not to burn the potatoes as the slices are very thin. When the potatoes begin to brown you can turn off the oven, they will finish cooking with the residual heat from the oven. Reserve.

Place the potatoes in the serving dish and add paprika and season with salt and oil.

Without opening or piercing the package of NUCHAR Cooked Octopus Carpaccio, heat in the microwave for 30 seconds.

Place the octopus carpaccio on top of the potatoes and season with paprika, salt and oil. Serve immediately.

Plate finish

Tricks

Related recipes

Carpaccio of Cooked Octopus

Smoked Salmon Bonbons

Grilled scallops

Location

Site Map

Social networks

Certifications

Brasmar Group

Wash the potatoes and cut them into very thin slices (if you do it with a mandolin they will all be of the same thickness).

Place them in the baking dish on baking paper and add salt and oil.

Oven: 10 minutes at 180º.

Be careful not to burn the potatoes as the slices are very thin.

When the potatoes begin to brown you can turn off the oven, they will finish cooking with the residual heat from the oven.

Reserve.

Place the octopus carpaccio on top of the potatoes and season with paprika, salt and oil.

Serve immediately.