Piruleta (Lollipop) with Marinated Octopus and Gordal Olives from Spain


Piruleta (Lollipop) with Marinated Octopus and Gordal Olives from Spain
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Ingredients:

 1 cup green Gordal olives, pitted
 1 small octopus
 1 red onion, chopped
 2 bay leaves
 6 piquillo peppers
 ½ red onion, finely diced
 ¾ cup capers
 Juice of 2 lemons
 Sea salt to taste
 Freshly ground black pepper to taste

Preparation:

Octopus
1

Preheat the oven to 350°F. Place the octopus, strewn with the onion and bay leaves, in a pan, and roast for 3 hours.

2

Once the octopus is fully cooked, set it aside.

3

Cut the octopus tentacles into small, 1 cm pieces.

4

Cut the piquillo peppers into thin slices.

5

In a bowl, mix the piquillo peppers and octopus tentacles with the finely diced red onion and capers.

6

Add the lemon juice and salt and pepper to taste.

Assembly
7

Cut the Gordal olives into halves.

8

On small skewers, slide on a halved Gordal olive, a piece of octopus and another halved Gordal olive.

Credits: Chef Alonso Otriz from Pintxo.ca

Ingredients

 1 cup green Gordal olives, pitted
 1 small octopus
 1 red onion, chopped
 2 bay leaves
 6 piquillo peppers
 ½ red onion, finely diced
 ¾ cup capers
 Juice of 2 lemons
 Sea salt to taste
 Freshly ground black pepper to taste

Directions

Octopus
1

Preheat the oven to 350°F. Place the octopus, strewn with the onion and bay leaves, in a pan, and roast for 3 hours.

2

Once the octopus is fully cooked, set it aside.

3

Cut the octopus tentacles into small, 1 cm pieces.

4

Cut the piquillo peppers into thin slices.

5

In a bowl, mix the piquillo peppers and octopus tentacles with the finely diced red onion and capers.

6

Add the lemon juice and salt and pepper to taste.

Assembly
7

Cut the Gordal olives into halves.

8

On small skewers, slide on a halved Gordal olive, a piece of octopus and another halved Gordal olive.

Piruleta (Lollipop) with Marinated Octopus and Gordal Olives from Spain