Ingredients for 4 people:
1 kg octopus
½ red and ½ yellow pepper
1 clove of garlic
Extra virgin olive oil
Salt and pepper
White wine vinegar to taste
sugar
Laurel
Seed oil for mayonnaise
Little beet juice
Fresh tarragon or fennel
Method
Steam the octopus for 45 minutes, let it cool in its own water.
Reduce the cooking water and cool it, with the aid of an immersion blender, whip with the addition of the seed oil and add a little red beet juice to reach the density of a mayonnaise. Place in a baby bottle.
Brown the garlic clove in a pan, add the peppers cut into squares, salt and add the vinegar and sugar and the bay leaf. Cover with a lid and cook over low heat for 10 minutes, adding a little water if necessary.
Introduction
In a non-stick pan, brown the octopus tentacles on both sides with a little extra virgin olive oil.
On the base of the dish, create a spiral with the octopus mayonnaise, arrange the peppers and lastly the well-roasted tentacles and, if desired, a few tarragon or fennel leaves.
