Spicy octopus with guacamole sauce and Mini Yellow tomatoes

120 g Mini Yellow pomodori semisecchi pelati Pizzutello (Mini Yellow semi-dried peeled Pizzutello tomatoes) - XB1X

240 g Guacamole Sauce - XQ0X

40 g Capperini in olio extra vergine di oliva - Small Capers in Extra-virgin olive oil - XG7

60 g Olive Leccino denocciolate (Pitted Leccino Olives) - Z92

900 g Polpo intero già cotto (Whole cooked octopus) - 1N9

to taste Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5

to taste Preparazione di Spezie Cajun (Cajun Spice Mix) - 1723

Peperoncini in fili sottili (Chili threads fine) - 1278

Mixed sprouts

Parsley

Method

Heat some oil in a pan and brown the octopus. Season the octopus with the Cajun spice mix and continuing cooking. Cut the Mini Yellow tomatoes and Leccino olives into strips, then add the capers and some parsley. Stir in a drizzle of extra virgin olive oil. Arrange the guacamole sauce in the centre of a dish, then add the octopus and the Mini Yellow tomatoes with olives and capers. Garnish with shredded peppers and some mixed sprouts. Drizzle with oil and serve.

Video