Octopus with saffron, black risotto and pickled dulse

by Paul Welburn
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Ingredients

Fish & Shellfish

Oils & Vinegars

  • oil
  • 130ml of Chardonnay vinegar
  • 300g of grapeseed oil

Speciality Ingredients

Beverages

  • 450ml of water

Store Cupboard

Spices & Dried Herbs

Cereals, Grains & Pasta

Dairy

  • 100g of butter

Cheese

Fruit & Vegetables

  • sea vegetables