Pan-fried Octopus and Tomato Salad
Ingredients
- 1 tblsp olive oil
- 2 cloves garlic, finely sliced
- 24 baby octopuses, cleaned and cut into 3 pieces each
- 4 roma tomatoes, cut into quarters
- 1/2 tsp ground paprika
- 1 tsp mixed herbs
- Sea salt
- Freshly ground black pepper
- 300g baby spinach leaves
- 1/3 cup black olives
- Fresh herbs, to garnish
Method
1. Heat a large frying pan to very hot. Add the oil. Saute the garlic and octopus for 2 to 3 minutes. Add the tomato and allow to colour slightly.
2. Sprinkle over the paprika and mixed herbs. Lightly season with salt and pepper, and toss to combine.
3. Add the spinach leaves and the black olives and quickly toss in the pan until the spinach just starts to wilt. Remove from pan and divide between 6 plates.
4. Garnish with fresh herbs and extra black pepper.
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