Extra virgin olive oil, salt, and black pepper, to taste
½ shot of Pisco
Boil the quinoa in about 375 ml of mineral water (the measure of water is 2½ times the measure of quinoa) for 15 minutes. Drain, transfer to a bowl, season with plenty of extra virgin olive oil and a little black pepper and set aside.
In a wok, heat three tablespoons of olive oil, add the asparagus tips, and cook briefly until crunchy. Add the broad beans and coat well.
Boil the peas in plenty of salted water. Take them off the heat while they are still al dente and transfer to a bowl with ice and water (so they keep their colour).
Julienne the carrot. Finely chop the white part of the spring onion and stir-fry in a frying pan with a tablespoon of olive oil for one minute. Add the drained and chopped octopus and the half shot of Pisco and sauté for a few minutes.
Drain the peas and add them to the wok with the other vegetables. Add the carrot, the green part of the spring onion (save some for garnishing), the Siyau sauce, the octopus, and sauté a little, stirring all the time. Transfer the chaufa and octopus to two bowl and serve garnished with the green part of the spring onion. Serve very hot with a shot of Pisco.