{"id":5234,"date":"2019-06-15T13:22:30","date_gmt":"2019-06-15T13:22:30","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=5234"},"modified":"2019-06-15T13:28:34","modified_gmt":"2019-06-15T13:28:34","slug":"nikkei-octopus-with-olive-mayonnaise-and-aji-sauce","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/nikkei-octopus-with-olive-mayonnaise-and-aji-sauce\/","title":{"rendered":"Nikkei octopus with olive mayonnaise and chili bell pepper sauce"},"content":{"rendered":"<h1>Nikkei octopus with olive mayonnaise and chili bell pepper sauce<\/h1>\n<p>This recipe for <strong>nikkei octopus with olive mayonnaise and chili bell pepper sauce<\/strong>,I learned it from the Peruvian Chef Luis Ar\u00e9valo, precursor of the <strong>Nikkei cuisine<\/strong>,The fusion of Peruvian and Japanese cuisines. For me it was a discovery to learn to use new ingredients, which being very simple, give that touch so characteristic of the dishes that we try in Peruvian and Japanese restaurants, and that you think are so difficult to make. So on this occasion, the protagonist is going to be the <strong>yellow bell pepper<\/strong>, It will give a spicy and colorful touch to this dish, which is a delight and not difficult to prepare.<\/p>\n<p><strong><a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/04\/IMG_6398.jpg\"><img decoding=\"async\" class=\"alignright wp-image-5479\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/04\/IMG_6398-768x1024.jpg\" alt=\"octopus in nikkei style\" width=\"381\" height=\"508\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/04\/IMG_6398-768x1024.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/04\/IMG_6398-225x300.jpg 225w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/04\/IMG_6398.jpg 960w\" sizes=\"(max-width: 381px) 100vw, 381px\" \/><\/a>INGREDIENTS: ( for 2 pax)<\/strong><\/p>\n<ul>\n<li>1 <strong>octopus leg<\/strong> cooked<\/li>\n<li>1 <strong>yellow bell pepper<\/strong> whole<\/li>\n<li>1 tablespoon rice vinegar<\/li>\n<li>100 ml olive oil<\/li>\n<li>10 Peruvian pitted olives<\/li>\n<li>1 egg<\/li>\n<li>Sunflower oil<\/li>\n<li>Salt<\/li>\n<li>Juice of half a lime<\/li>\n<li>1\/ 2 red onion<\/li>\n<li>1 stalk celery<\/li>\n<li>Parsley or cilantro<\/li>\n<li>Maldon salt<\/li>\n<\/ul>\n<p><strong>STEP BY STEP RECIPE:<\/strong><\/p>\n<ol>\n<li>Wash the bell pepper and remove seeds and veins and cut it into small pieces. In a frying pan, heat a dash of olive oil and saut\u00e9 the chili bell pepper. Then we put it in the blender, together with the olive oil and vinegar and blend it very well. Strain it and set it aside.<\/li>\n<li>We make a homemade mayonnaise with the egg, the lime juice and a pinch of salt: with the blender we begin to beat while we are pouring sunflower oil in thread, until it thickens. Then add the olives and blend again and keep it in a bottle in the refrigerator.<\/li>\n<li>Cut the octopus leg into 6 cm pieces. Heat a few drops of olive oil in a frying pan and sear the octopus on both sides for a couple of minutes, one on each side.<\/li>\n<li>Cut the red onion and celery finely into julienne strips.<\/li>\n<li>Choose a dish that you like, and plate it with imagination! As you can see in the photo, I put a spoonful of the chili sauce, then a piece of octopus vertically and another one horizontally on top. I placed the onion and celery on top and with the olive sauce, in a bottle, I was able to fill the small holes and make the little dots on the plate. Finally, I sprinkled the parsley on top and on the plate.<\/li>\n<\/ol>\n<p>Does this one look good or not?\u00a0<strong>nikkei octopus with olive mayonnaise and chili sauce? <\/strong>You have to open your mind and try new things. I hope you liked it.<\/p>\n<p>With all my love,<\/p>\n<p>Mireia Alum<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed Esta receta de pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed,\u00a0 la aprend\u00ed del Chef peruano Luis Ar\u00e9valo, precursor de la cocina Nikkei,\u00a0 fusi\u00f3n de las cocinas peruana y japonesa. Para m\u00ed fue un descubrimiento aprender a utilizar nuevos ingredientes , que siendo [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":5479,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[354,333,1],"tags":[538],"class_list":["post-5234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pescado","category-recetas-caseras","category-uncategorized","tag-pulpo-al-estio-nikkei"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed - Culinary Spain<\/title>\n<meta name=\"description\" content=\"Esta receta de pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed,\u00a0 la aprend\u00ed del Chef peruano Luis Ar\u00e9valo, percusor de la cocina Nikkei,\u00a0 fusi\u00f3n de las cocinas peruana y japonesa. Para m\u00ed fue un descubrimiento aprender a utilizar nuevos ingredientes , que siendo muy simples, le dan ese toque tan caracter\u00edstico de los platos que probamos en restaurantes peruanos y japoneses, y que piensas que son tan dif\u00edciles de hacer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.culinaryspain.com\/en\/nikkei-octopus-with-olive-mayonnaise-and-aji-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed - Culinary Spain\" \/>\n<meta property=\"og:description\" content=\"Esta receta de pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed,\u00a0 la aprend\u00ed del Chef peruano Luis Ar\u00e9valo, percusor de la cocina Nikkei,\u00a0 fusi\u00f3n de las cocinas peruana y japonesa. Para m\u00ed fue un descubrimiento aprender a utilizar nuevos ingredientes , que siendo muy simples, le dan ese toque tan caracter\u00edstico de los platos que probamos en restaurantes peruanos y japoneses, y que piensas que son tan dif\u00edciles de hacer.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.culinaryspain.com\/en\/nikkei-octopus-with-olive-mayonnaise-and-aji-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Culinary Spain\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/culinaryspain\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-15T13:22:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-06-15T13:28:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2019\/04\/IMG_6398.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Culinary Spain\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@culinaryspain\" \/>\n<meta name=\"twitter:site\" content=\"@culinaryspain\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Culinary Spain\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/pulpo-nikkei-con-mayonesa-de-aceituna-y-salsa-de-aji\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/pulpo-nikkei-con-mayonesa-de-aceituna-y-salsa-de-aji\\\/\"},\"author\":{\"name\":\"Culinary Spain\",\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/#\\\/schema\\\/person\\\/071df3ef56a6af3c6ece854140b95260\"},\"headline\":\"Pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed\",\"datePublished\":\"2019-06-15T13:22:30+00:00\",\"dateModified\":\"2019-06-15T13:28:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/pulpo-nikkei-con-mayonesa-de-aceituna-y-salsa-de-aji\\\/\"},\"wordCount\":458,\"publisher\":{\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/pulpo-nikkei-con-mayonesa-de-aceituna-y-salsa-de-aji\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.culinaryspain.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/IMG_6398.jpg\",\"keywords\":[\"pulpo al estio nikkei\"],\"articleSection\":[\"Pescado, fuente omega 3 y nutrientes, no lo dejes de lado\",\"Recetas caseras divertidas, originales y siempre ricas\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/pulpo-nikkei-con-mayonesa-de-aceituna-y-salsa-de-aji\\\/\",\"url\":\"https:\\\/\\\/www.culinaryspain.com\\\/pulpo-nikkei-con-mayonesa-de-aceituna-y-salsa-de-aji\\\/\",\"name\":\"Pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed - Culinary Spain\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/pulpo-nikkei-con-mayonesa-de-aceituna-y-salsa-de-aji\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.culinaryspain.com\\\/pulpo-nikkei-con-mayonesa-de-aceituna-y-salsa-de-aji\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.culinaryspain.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/IMG_6398.jpg\",\"datePublished\":\"2019-06-15T13:22:30+00:00\",\"dateModified\":\"2019-06-15T13:28:34+00:00\",\"description\":\"Esta receta de pulpo nikkei con mayonesa de aceituna y salsa de aj\u00ed,\u00a0 la aprend\u00ed del Chef peruano Luis Ar\u00e9valo, percusor de la cocina Nikkei,\u00a0 fusi\u00f3n de las cocinas peruana y japonesa. 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