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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Octopus
In a large pot, bring 2 liters of water to a boil. Add the octopus and reduce the heat to a simmer. Cook for about 45-60 minutes, or until tender. Remove and let cool.
- 2
Make the Kale Pesto
In a food processor, combine the kale, Parmesan cheese, olive oil, lemon juice, minced garlic, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
- 3
Crispy Leeks
Heat vegetable oil in a frying pan over medium heat. Dredge sliced leeks in flour, shake off excess, and fry until golden brown and crispy. Remove and drain on paper towels.
- 4
Assemble the Dish
Once the octopus is cool, cut it into bite-sized pieces. Place on a serving plate, drizzle with kale pesto, and top with crispy leeks. Serve immediately.