Aperitivo de pulpo con emulsión de oliva y patata, acompañado de su crujiente

Go to Image Octopus appetizer with olive and potato emulsion, accompanied by crispy octopus.
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Serves 4:

  • Rock Octopus
  • Asturian potato
  • Olive Oil
  • Paprika
  • Flor Salt
  • Fish Stock

Firstly, cook the octopus and leave it to rest, then, using a corer, remove several "cylinders" from a potato and cook them without breaking them.

With the help of a blender, grind several octopus tentacles to obtain a fine paste, pass it through a sieve to make it finer and place it between two weighted silpat. Put it in the oven to dehydrate at 90ºC for at least 2 hours.

In a saucepan, make a cream with the cooked potato and emulsify it with virgin olive oil so that it acquires a semi-liquid and shiny consistency.

Presentation: Sprinkle the cylinders with paprika and place them upright on the plate, and place several slices of octopus next to them. When the crisp is ready, when hot, we give it the shape of a tile and place it standing next to the octopus and potatoes. Finally, cover the octopus with the purée and garnish with a little chopped parsley.