Octopus salad with watermelon almonds and spicy cream
Ingredients
  • 1 Pulpo de Playa
  • Salt
  • Watermelon diced
  • Raw Almond paste a/n
  • “Guindilla peppers” Spicy Oil a/n
  • Coarse Salt a/n
  • Extra virgin olive oil a/n
  • Almonds a/n
  • Young Arugula a/n
  • Fresh herbs
Directions

Cook the octopus in a perforated oven rack for 45 minutes on the oven with steam at 215F and place a tray underneath to collect the cooking juices.

Mix all the ingredients together. The balance between the watermelon, almond and octopus is surprising and fun for summer. Notes of sweetness from the watermelon and spicy from the “guindilla peppers” oil.

The watermelon is a fine and different source to offer an octopus cold salad.

This dish was created from an idea from Barcelona Alkimia’s Restaurant Chef Jordi Vilà.

Octopus salad with watermelon almonds and spicy cream
Ingredients
  • 1 Pulpo de Playa
  • Salt
  • Watermelon diced
  • Raw Almond paste a/n
  • “Guindilla peppers” Spicy Oil a/n
  • Coarse Salt a/n
  • Extra virgin olive oil a/n
  • Almonds a/n
  • Young Arugula a/n
  • Fresh herbs
Directions

Cook the octopus in a perforated oven rack for 45 minutes on the oven with steam at 215F and place a tray underneath to collect the cooking juices.

Mix all the ingredients together. The balance between the watermelon, almond and octopus is surprising and fun for summer. Notes of sweetness from the watermelon and spicy from the “guindilla peppers” oil.

The watermelon is a fine and different source to offer an octopus cold salad.

This dish was created from an idea from Barcelona Alkimia’s Restaurant Chef Jordi Vilà.

Octopus salad with watermelon almonds and spicy cream
Ingredients
  • 1 Pulpo de Playa
  • Salt
  • Watermelon diced
  • Raw Almond paste a/n
  • “Guindilla peppers” Spicy Oil a/n
  • Coarse Salt a/n
  • Extra virgin olive oil a/n
  • Almonds a/n
  • Young Arugula a/n
  • Fresh herbs
Directions

Cook the octopus in a perforated oven rack for 45 minutes on the oven with steam at 215F and place a tray underneath to collect the cooking juices.

Mix all the ingredients together. The balance between the watermelon, almond and octopus is surprising and fun for summer. Notes of sweetness from the watermelon and spicy from the “guindilla peppers” oil.

The watermelon is a fine and different source to offer an octopus cold salad.

This dish was created from an idea from Barcelona Alkimia’s Restaurant Chef Jordi Vilà.