Octopus with Potato Purée and Sweet Wine Reduction (Pulpo con Base de Parmentier y Reducción de Pedro Ximenez)
A grilled octopus tentacle rests on a bed of potato parmentier, finished with a dusting of paprika and a drizzle of oil. It is served with a side bowl of Pedro Ximénez reduction to add as desired.
The tapas dictionary
- Ximenez
- Pedro Ximénez (PX): a grape variety and a dark, raisin-flavored sweet wine from Jerez and Montilla-Moriles. In cooking it is often reduced into a sauce for meats and desserts.