ー Ingredients (Serves 2) ー
Octopus: 1/4
Taiwanese Oolong tea leaves: 1 tsp
Tomato: 1/2
Salt: to taste
Potato: 1
(*Remove the octopus's innards, eyes, and beak, then parboil for 1 hour on low heat. Remove the potato partway through.)
Bell pepper: 1
Onion: 1/4
Whole tomatoes: 2
Manganji pepper: 2
Kale: 1 leaf
✳︎1) Parsley oil
Chorizo: 3 slices
✳︎1) Blend parsley and grapeseed oil in a mixer.
ー Instructions ー
① Sauté the julienned bell pepper and onion thoroughly, then add the tomatoes and simmer. Add the octopus's boiling liquid and simmer further. Once it has reduced, add the octopus and continue to reduce the liquid.
② Sauté the shredded potato and roughly chopped Manganji peppers, then add the chopped chorizo. Crisp the kale at a low temperature.
③ Arrange the octopus and sauce on a plate, then add the potato, Manganji pepper, and kale. Drizzle with parsley oil and extra virgin olive oil.
