Ingredients
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Octopus
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500 grams spanish octopus
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drizzle extra virgin olive oil
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1 pinch paprika
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Potatoes
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4 chantarelle potatoes
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Spicy Chorizo
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100 grams spicy Spanish cooking chorizo
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Salsa Verde
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50 grams basil leaves
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15 grams Tarragon
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40 grams coriandercilantro
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40 grams flat parsley
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50 grams cooked potato
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1 raw egg yolk
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raw egg yolk
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1/2 Lime
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Pepper
Directions
Octopus
- Put the octopus into boiling water and cook until soft, then drain, reserving the water for the potatoes.
- Allow the octopus to cool to room temperature and then peel and slice into discs approximately 2cm thick.
- Mix the salt, paprika and olive oil to make a marinade and then add the octopus discs.
Potatoes
- Clean the potatoes, slice into discs approximately 3cm thick and then boil potatoes in the octopus stock until soft.
Chorizo
- Slice into 2cm discs and then bake at 180 degrees for approximately five minutes.
Salsa Verde
- Wash the herbs and place all ingredients into a food processor until the mixture becomes a creamy paste – adding a little cold water to loosen the mixture if it is too thick, a squeeze of lime juice and season with salt and pepper.
Assemble and Serve
- Brush a line of Salsa Verde along the middle of the plate in a long line.
- Place one disc of octopus, one disc of potato and then one disc of chorizo onto the line
- Repeat this process along the line of the Salsa Verde.
- Garnish with fresh coriander and tarragon.