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Cooking time: 1 hour
Manzanilla works as a perfect pairing with all Seafood dishes.
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.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.