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Octopus Tartare/Tartaro de Polvo
by
Pedro Rebelo
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%20for%20boiling.%20Our%20favourite%20one%20at%20the%20moment%20is%20to%20boil%20strait%20from%20frozen%20for%20about%201%20hour%20for%20a%201.5-2%20kg%20octopus.%20This%20gives%20it%20an%20intense%20red%20colour%20and%20helps%20concentrate%20the%20taste.%20This%20tartare%20recipe%20is%20great%20for%20leftovers%20and%20makes%20a%20delicious%20starter.%3C/p%3E%3Cp%3E1%20finely%20chopped%20red%20chilli%3C/p%3E%3Cp%3EPinch%20of%20fleur%20du%20sel%3C/p%3E%3Cp%3EFreshly%20ground%20black%20pepper%20to%20taste%3C/p%3E%3Cp%3EOnce%20everything%20is%20finely%20chopped,%20mix%20well%20together,%20taste%20for%20seasoning%20and%20put%20into%20ramekin%20or%20small%20tart%20dish%3C/p%3E%3Cp%3ERefrigerate%20for%20at%20least%2020%20minutes%20(and%20up%20to%20a%20couple%20of%20days).%20When%20ready%20to%20serve,%20place%20on%20a%20plate%20and%20drizzle%20with%20some%20olive%20oil.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}