Pulpo estofado con cítricos
Raciones
16 Orders
Tiempo de preparación
4 Hours
Compartir
Ingredientes
- 16 Orders Octopus Arms
- 10-12 Orders Smoked Tomato Aioli
- 10 Orders Fingerling Potatoes
- 1/6th Pan Candied Lemon Peel
Preparación de la receta
Combine fingerling potatoes and cooked octopus arms on a dish. Drizzle with smoked tomato aioli and top with candied lemon peels and garnish. Serve hot.
This recipe is from Jacob Johnson, executive chef at San Chez Bistro in Grand Rapids, Michigan.
Click here to learn more about Chef Jacob and San Chez.
