GUEYUMAR CHARGRILLED OCTOPUS WITH "A LA GALLEGA" MAYONNAISE
A tasty mayonnaise recipe that we can make with the olive oil that covers the octopus is to a splash of vinegar and add little by little a splash of extra virgin olive oil, a pinch of Spanish paprika, and salt to taste. The tasty mayonnaise is ready to dip in the octopus.
READY IN COOKING TIME
5 min 5 min
PREP TIME SERVES
0 min 2
INGREDIENTS
A can of Gueyu Mar "Pulpo a la Brasa" Octopus Chargrilled
The olive oil that contains the can
100ml ANTONIO ROMERO Arbequina Extra Virgin Olive Oil
A tablespoon of white vinegar Forvm white vinegar as a suggestion
A teaspoon of Las hermanas "Pimenton" sweet Spanish paprika
One egg yolk
A boiled potato
Pinch of Salt
STEPS
1. Pour the egg yolk into a bowl and beat it with a balloon whisk.
2. Add little by little the oil that goes with the Gueyu Mar "Pulpo a la Brasa" Octopus Chargrilled in the can and mix it until it emulsifies.
3. Add the vinegar, salt and ANTONIO ROMERO Arbequina extra virgin olive oil.
4. Place the mayonnaise, put the sliced potato on top and finally the octopus on top of the potato.
2. Add little by little the oil that goes with the Gueyu Mar "Pulpo a la Brasa" Octopus Chargrilled in the can and mix it until it emulsifies.
3. Add the vinegar, salt and ANTONIO ROMERO Arbequina extra virgin olive oil.
4. Place the mayonnaise, put the sliced potato on top and finally the octopus on top of the potato.