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Myeongnan
pulpo Gambas Al Ajillo

What if you don't want to step out of the blanket in the cold winter? Odongtong, chewy octopus! Add pollack roe bursting with umami Enjoy a luxurious restaurant atmosphere at home with Polpo Gambas Al Ajillo!

INGREDIENTS

Deokhwa White Pollack Roe 2
60g olive oil
4 cloves of garlic
20 g minced garlic
Cooked Octopus 60g
2 scallops
5 shrimp
1 g pepperoncino
1 olive ciabatta

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Boil the olive oil over low heat and add garlic, minced garlic, and shrimp head to taste.

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2

When the shrimp head is cooked, take it out and cook it in the order of shrimp, octopus, and scallop in oil with pepperoncino.

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3

When the seafood is almost cooked (80%), add the cut cod roe and cook until done.

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4

Enjoy various ingredients with olive ciabatta!

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