Octopus with Caperberries and Fingerling Potato

Posted by Gieselle Baerveldt on

Probably one of the most tender expressions of octopus around, the mild flavour pairs perfectly with the briny caperberry.

Porción: 10

•    4 Fingerling potatoes
•    1 120 ml can of Cambados Octopus in olive oil
•    10 bite sized pieces of red onion
•    10 Olmeda Spanish Caperberries
•    1 teaspoon of fine olive oil

1.    Place potatoes in a medium saucepan and cover with water
2.    Bring to a boil, then reduce heat to medium high and cook until tender, approximately 15 minutes
3.    Remove the potatoes from the water and let cool fully
4.    Once cooled, slice the potato into 10 even rounds
5.    To assemble, skewer a caper, slice of onion, piece of octopus and potato and serve drizzled with olive oil


(Recipe and photo courtesy of: http://khachilife.com/pintos-party/)

Share this post

← Older Post Newer Post →