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Grilled Spanish Octopus with Ibérico Ham, 
Pedrosillano Garbanzos, Pine Nuts, 
Galette of Quinoa and Teff
Grilled Spanish Octopus with Ibérico Ham,
Pedrosillano Garbanzos, Pine Nuts,
Galette of Quinoa and Teff
2015

Photographed for New York Magazine