Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

SPAIN RECIPE 4

PULPO A LA GALLICEAN

2 Portions

Ingredients :

 400 g  250 g  160 g

Octopus

New potato

Onion

  

5 g 4 g

Smoked paprika powder

Rough sea salt Olive oil extra

60 g

FOR THE VINAIGRETTE

    

30 g 90 g 45 g

Red wine vinegar

Olive oil extra

Shallot

3 g 2 g

Fine sea salt

Smoked paprika powder

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