Pulpo a feira

• 1 ea octopus tentacles cooked
• 8 slices of potato fingerling cooked and peeled.
• Pimenton mix.
• Extra virgin olive oil
• Maldon salt

Pimenton mix

• 50% smoked hot pimenton
• 50% smoked sweet pimenton

for the fingerling potatoes:

• Fingerling potatoes
• Garlic cloves
• Thyme
• Rosemary
• salt

Final presentation

• Slice octopus in 1/2 inch slices.
• Cut fingering potatoes in slices 1/2 inch
• On a sizzle platter. put octopus and potatoes. drizzle with olive oil
• Heat up in oven at 450F for 2 minute.
• Remove from oven, plate as pictured
• Finish with maldon salt, extra virgin olive oil and paprika at the end
• put some skewers on top

For the fingerling potatoes:

• In a pot, place all ingredients.
• Cover with water and cook until potatoes are cooked. (check with a knife, should go through easily)
• Strain.
• While still hot, peel
• Set aside in refrigerator.

For the pimenton mix

• Mix both paprika in a bowl.
• Set aside in quart containers.