Chef Arguiñano duo shares olive bread and octopus ropa vieja recipes

Spanish chef Joseba Arguiñano presented a rustic olive bread that combines black olives and rosemary. The recipe calls for 250 g wheat flour, 2 g dry yeast, 170 ml warm water, 4 g salt, 60 g pitted black olives and a teaspoon of rosemary, with a long fermentation and steam‑baked finish.

His brother, veteran TV chef Karlos Arguiñano, explained how to prepare a traditional Canarian octopus "ropa vieja". The dish uses four cooked octopus tentacles, chickpeas, potatoes and a slow‑cooked vegetable fritada of onion, green and red peppers, carrot, garlic, tomatoes, wine and spices, finished by briefly simmering the octopus with the vegetables and potatoes.