Method

Octopus with Jambinu Zest

• Add octopus to a pot and fill with water about an inch higher than the occy.
• Add Orange, Lemon, Bay leaves & Peppercorns
• Bring to the boil from cold and when it begins to boil, lower to a simmer and set timer for 35 mins
• After 35mins remove from the heat, pour half the liquid off and pour the rest into a tray to cool down

Nomad Gin Aguachile

• Whisk all ingredients together

Samphire & Cucumber Salsa Fresca

• Cut the cucumber, shallots, avocado and tomato ½ cm x ½ cm
• Finely slice the samphire and mix everything together.

Finalise

• Oil season & BBQ the octopus arms for 3-4 mins each side till nicely coloured
• In a bowl, pour in the Aguachile arrange the octopus in the Aguachille and spoon over the salsa
• Give a good splash of olive oil over the occy to finish

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