Grilled Shrimp And Octopus Salad With Piquillo Pepper Fondue And Crispy Chick Peas
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
40
Spice
42
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Virgin Olive Oil (extra)1 cup
Shallot (sliced)5 cloves
Garlic (finely chopped)2 cups
Orange Juice1 cup
Extra-Virgin Olive Oil4 sprigs
Oregano Leaves (fresh, chopped)1
SaltDirections:
1
Preheat a grill to 500 degrees F
2
Place the olive oil in a medium heated shallow pot
3
Add the shallots and garlic and cook until golden brown
4
Add the piquillo peppers and orange juice and simmer for about 30 minutes
5
Remove form the heat and puree in a blender
6
Season, to taste
7
Toss the octopus and shrimp with the extra-virgin olive oil, garlic, oregano and season with salt and pepper
8
Place on the grill and cook until charred on the outside
9
Place in a mixing bowl and toss with the sliced red onions, lemon juice, water cress and Piquillo Pepper Fondue
10
Season, to taste, and finish with the crispy chick peas