Octopus carpaccio with paprika vinaigrette with Sea Salt Flakes

Starter 2 servings 15 minutes Medium difficulty Preparation: We cut* the octopus leg as thin as possible and reserve it. Mix the oil, vinegar, honey, paprika, Bras del Port Eco sea salt and the pepper to make the vinaigrette. Beat it well with a fork and let it rest for a few minutes. Dip the octopus slices in the vinaigrette, arrange them on a plate and season with the Bras del Port Sea Salt Flakes. * If the octopus leg is frozen a little before using it will be easier to cut. Ingredients (2 servings): 1 boiled octopus leg 100 ml extra virgin olive oil 1 tablespoon of sherry vinegar The juice of half a lemon Sweet paprika 1 teaspoon of honey Pepper Bras del Port Eco fine sea salt Bras del Port Sea Salt Flakes Download the sheet of this recipe aquí.