Basque-style octopus stewed with paprika

- Ingredients (for 2 people) -

Octopus: 1/4

Taiwanese oolong tea leaves: 1 teaspoon
Tomato: 1/2 piece Salt: to taste Potato: 1 piece
(*Remove the octopus's internal organs, eyes, and beak, and parboil it over low heat for 1 hour. Remove the potatoes halfway through.)

1 bell pepper, 1/4 onion, 2 whole tomatoes

Manganji peppers: 2 pcs Kale: 1 pc

✳︎1) Parsley oil chorizo: 3 slices

1) Blend parsley and grapeseed oil in a blender.

- How to make -

1. Slowly fry the thinly sliced ​​peppers and onions, then add the tomatoes and simmer. Add the octopus cooking liquid and simmer further. When it starts to reduce, add the octopus and simmer further to reduce the liquid.




2. Fry the finely chopped potatoes and chopped manganji peppers, then add the chopped chorizo. Cook the kale over low heat until crispy.




3. Place the octopus and sauce in a bowl, top with the potatoes, manganji peppers and kale, and drizzle with parsley oil and extra virgin olive oil.