Dani García


For the octopus
– 1 octopus 3kg aprox
– 1 whole onion

For the warm vinaigrette
– 250g Brunoise red pepper
– 30g Burnoise sun dried tomatoes in oilive oil
– 5g Chopped chives
– 10g grated fresh jalapeño
– 125g 10year old sherry vinegar
– 300g Extra virgin olive oil Arbequina

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