Recipes

With the weather finally warming, we’re craving more zesty, herbaceous flavors. This marinated octopus salad delivers on both; pickled shallots and oro blanco grapefruit add a delicate acidity, parsley adds a welcome grassiness, and our tender, meaty octopus ties it all together. Serve this with corn tortillas as an appetizer, or eat on its own as a light meal. 

½ medium shallot, thinly sliced 

1 tablespoon white wine vinegar 

Fine sea salt to season 

One large Oro Blanco grapefruit, cut into supremes 

1 tablespoon roughly chopped parsley 

1 tin Ekone Smoked Octopus, drained 

A small pinch espelette chili or cayenne pepper 

½ ripe avocado, cut into bite sized pieces 

A drizzle of extra virgin olive oil 

Flaky sea salt to 

In a small mixing bowl, add the shallot, vinegar and a small pinch of salt. Massage the salt into the shallots and set aside to gently pickle for at least 10 minutes. To the mixing bowl, add the grapefruit supremes, parsley, octopus and a pinch of espelette chili. Toss gently to coat. 

Spread the avocado pieces out on a serving plate and spoon the octopus salad on top. Drizzle with extra virgin olive oil and finish with a pinch of flaky salt.