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Fried octopus with vegetables and fennel

1 h 4 raciones
Difficulty: 
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Ingredients

Boiled octopus
Confit artichokes
Soybean oil
Olive oil
Thyme
Laurel
4 cloves of garlic
Pearl tomatoes
Fresh fennel
Blanched asparagus
Sea salt.

 METHOD 

  1. Heat a frying pan and sauté the octopus, Colombian fried potatoes and artichokes.
  2. After 2 minutes add the asparagus, tomatoes and finish with freshly cut fennel. Add salt to taste and serve.
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