Cook Out | Occidental octopus
1 min read . Updated: 03 Feb 2013, 04:44 PM ISTChef Sanjay Mishra of Eros Hotel Managed by Hilton whips up a warm Spanish appetizer
Pulpitos a la plancha (Baby octopus grilled and served with salsa verde)
Serves 4
Ingredients
3 baby octopuses
30ml olive oil
15ml balsamic vinegar
For the salsa verde
25g parsley
10g mint
10g basil
10g gherkin
10g capers
30ml olive oil
5ml lemon juice
5g Dijon mustard
Salt to taste
10g anchovies
Method
