Causas de Pulpo al Olivo & Verde con Cangrejo

The idea for the colorful Causa de Pulpo al Olivo comes from master chef Luis Felipe Arizola at his restaurant ‘A Puerta Cerrada’. We gave it a few tweaks. Coque and I threw together the Causa Verde, just for fun, to underline the versatility of causa. Once you’ve got the yellow potatoes mashed, you can let your imagination run wild. Like a good risotto, causa lets you put great food