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This started out with the plan to make a simple potato cream soup with bacon. Soon I realized that I had no bacon in the house, so I tried to figure out another approach. Checking the cupboard revealed Spanish octopus in virgin olive oil. I also had a bunch of nice, sweet carrots. This might at first seems like an odd combination, but when you think about it – seafood, potatoes and root vegetables – surely a match made in heaven 🙂 The result was even more delicious and balanced as I had expected, so this dish will definitely be a new standby for me, either as a substantial main course or a small appetizer 🙂
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Bon Appetit ! Life is Good !
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Preparation :
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add carrots, saute until starting to caramelize, but just lightly so that the soup does not get too dark
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season drained octopus pieces with kosher with garlic paste, salt and a good amount of cayenne pepper, saute in olive oil until heated, add finely sliced scallion
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Good recipe, good looking presentation.
You knocked it out of the park – again!
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Thank you Marlene 🙂
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