Ingredients (SERVES FOUR):2 avocadoes • 600 g of octopus • 400 g of spider crab • 150 ml of ham oil (200 g of cured ham and 300 ml of sunflower seed
oil) • 150 ml of olive oil • 100 g of pine nuts • Oil, vinegar and salt to dress the spider crab • Chives

METHOD
Boil the octopus in plenty of salted water for twenty minutes over a low heat, then set aside for another 20 minutes in the
same pot. Freeze to make it easier to slice with a bacon slicer. Cut the octopus into thin slices. Slice the avocados; brown the pine nuts in sunflower oil and drain.
For the ham oil, heat 250 ml of oil, then add the sliced ham. Drain off the ham and add the remaining 50 ml of oil. Set aside. For the spider crab, shred the meat well and address with oil, vinegar and salt. Add the chopped chives.

PRESENTATION Place a ring in the centre of the plate and fill the base with avocado and spider crab. Arrange the octopus elegantly around the outside. Place the pine nuts on top of the spider crab and sprinkle the octopus with the ham oil.<

S a n t a D i g n a ‘ R e s erva’

Cabernet Sauvignon Rosé 2007

Tasting notes
Delightful, pale cherry red colour. Exuberant aroma, with fragrant hints of plum and strawberry over a subtle background grapefruit. Full-bodied on the palate, with a refined structure and delicate acidity combining subtly fruity aromas and floral traces suggestive of violets and orange blossom. Develops elegantly and sensually into a long finish.

FOOD PAIRING
Excellent with hors d’oeuvres, especially cured meats. Perfect with pasta and meat or tomato-based sauces and certain vegetables. Delicious with Chinese food (sweet and sour and sweet pepper sauces). Serve at 8º - 10ºC.