Pulpo con uva y ajoblanco

by Azucena
(Madrid)

Ingredients:

Cooked (boiled) octopus (they sell it prepared in this way in the fish shop)
White grapes (large size)
Garlic
Raw almonds
Olive oil (good quality)
Salt

Directions:

To obtain "ajo blanco". Put the almonds in water (fully covered) for 3 hours. Crush it to obtain an uniform mixture; add a clove of garlic for each 1/2 l of mixture. Dress it with salt and oil. Put the ajo blanco in small liquor glasses to the middle.

Skewer a piece of octopus and a peeled grape in a brochette and submerge it in the ajo blanco.

Enjoy!