Pintxo de Pulpo

Spanish octopus skewer, potato, paprika, Arbequina​ olive oil

Server Description
pronunciation
runner description
Line up notes
allergies
Dairy
Egg
Gluten
Nut
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ingredients
  • Pre-cooked octopus; 2pc of 0.25oz​
  • 1 piece of steamed potato: 10g​
  • Kosher Salt ​
  • Pulpo Pimentón​
sourcing
PREP recipe 1
Pimenton Mix - Pulpo (smoked)
PREP recipe 2
Bravas Potatoes
PREP recipe 3
PREP recipe 4
procedure
  • Cut the octopus into small cubes of 0.25oz​
  • Skewer the Octopus cubes and the potato, with the potato in the middle
  • Season the skewer with salt and ground black pepper and sear each side on the plancha until golden brown ​
  • Place the skewers on the past tapas plates or boards
critical control points

YIELDS: 1 skewer

PACKAGING
  • Square platter for catering
  • Desired platter or board for evebts
PLATEware
Coming soon...
Plateware
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