Pulpo rustido con su jugo y crema de patata

Go to Image Roast octopus with its juices and potato cream
Where

Serves 4:

  • 4 tentacles of octopus
  • 2 dl. of cooking stock
  • 1 fresh onion
  • 1 leek
  • 1 dl. of virgin olive oil
  • 3 dl. of poultry stock
  • 2 gr. agar-agar
  • 2 potatoes
  • Maldon salt

Cook the octopus and reserve the water. Poach the spring onion together with the leek cut into brunoise, add the chopped potato, moisten with the poultry stock and cook for approximately 1 hour over a low heat. Blend and pass through a sieve. Add the olive oil to the cream as if it were a mayonnaise until emulsified.

Correct the salt and add the agar-agar diluted in a little hot water. Leave to stand. Reduce the octopus cooking water. Cut the cooked octopus into 3-4 cm cubes and brown it on the griddle until it is golden brown.

Assembly and presentation: Put a little of the cooking water in a cocktail glass, top with the potato cream and finally the octopus pricked on a chopstick, sprinkle with Maldon salt and a little chopped chives.