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Ingredients
US|METRIC
4 SERVINGS
- 2 bunches fresh coriander
- 1 handful parsley
- 1 spring onions
- 3 garlic cloves
- 250 mL olive oil (preferably Arbequina, plus extra for shallow frying and drizzling)
- 75 mL white wine vinegar
- 1 Tbsp. ground cayenne pepper
- 1 Tbsp. ground cumin
- 3 kilograms octopuses (double-sucker, cleaned and left whole, beak and eyes removed)
- 1/2 onions
- 1 bay leaf
- 500 grams new potatoes
- 4 shallots (roughly chopped)
- 250 grams sausages (txistorra, or other cured, cut into 4cm/1½in cubes)
- salt
- freshly ground black pepper
- vegetable oil (for deep frying)
- 2 jerusalem artichokes (thinly sliced)
- 2 Tbsp. chopped parsley (roughly)
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