Garlic Octopus with Wakame

Ingredients

20 g of Portomuiños dehydrated organic wakame
250 g of cooked octopus
2 cloves of minced garlic
Chopped red chili pepper (optional)
30 ml cup of extra virgin olive oil
50 ml cup of fish broth
Chopped parsley
Sweet paprika
Salt

Prepared by

1. Rehydrate the wakame for 10 minutes and set aside.
2. Cut the cooked octopus into slices.
3. Heat the olive oil in a pan over medium heat, add the minced garlic and chili pepper (if using) and cook until golden brown.
4. Sauté the chopped octopus for a few minutes.
5. Add the rehydrated wakame and fish broth and cook over low heat for a few minutes to integrate the flavors.