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Chargrilled Galician Style Octopus

Manzanillaとペア

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Manzanilla works as a perfect pairing with all Seafood dishes.

材料

指示

Chargrilled Galician Style Octopus

Peel the potatoes and cover with water. Add the mint, half the butter and salt and pepper. Cook until al dente and leave to cool in the water. Drain when cool, cut in half lengthways and set aside.

Peel the shallot and slice finely into ring. Cover with white wine vinegar. Set aside for a minimum of 1 hour before draining the vinegar.

Warm the pre-cooked tentacles through in their packaging for 1 hour in simmering water, then refresh the pack in ice-cold water. Once cold, remove from the packaging and slice on an angle into 1 inch pieces.

Heat a chargrill pan. Add a little olive oil, then the octopus. Season and cook for around 2 min on each side. Add the new potatoes to the hot pan and cook until caramelised.

Arrange the potatoes and octopus on a serving dish. Scatter the shallot rings and caper berries. Finish with dots of aioli and dust with paprika. Serve with wedges of lemon on the side.


 

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作者 , Manchester United Kingdom

sherrywines-manzanilla-inglass

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Manzanillaとフード

マンサニーリャは、間違いなく海の女王です。

食前酒として理想的であり、あらゆるタイプのタパス、特に魚介類など、海からもたらされるあらゆる食材との相性が良いです。

また、塩味のきいた料理(ソーセージや塩漬け肉)や、酢を使った料理(サラダ、アドボと呼ばれる酢やハーブで食材に下味をつけて揚げたもの、マリネ、冷製スープなど)にもよく合います。

  • 常によく冷やしてお楽しみください

    アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。

  • 海のワイン

    海老やカニ、貝や魚など、あらゆる魚介類に最適です。

  • グラスの種類

    もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。

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