Appetizer
Charred Octo Arm with Purple Potato Salad, Crispy Garlic & Rocoto Oil
Octopus arm braised low and slow until silky, then seared hard in a screaming-hot pan until edges char and crisp. Served atop a salad of purple fingerling potatoes tossed with roasted garlic and finished with a peppery rocoto chili oil and fleur de sel.
872cal per serving
37gprotein
35gcarbs
66gfat
10min prep 40min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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