Speciality: Grilled octopus with ‘chorizo patatero’ (chorizo made with potatoes)

Once the octopus has been cooked, cut it up and sear it in a frying pan whilst the chorizo is cooked in confit with extra virgin oil and the potatoes are boiled, which will be placed at the bottom of the dish acting as a bed for the octopus. A little coarse salt and the chorizo sauce provide the final touch to the recipe.

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