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OCTOPUS SALAD

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OCTOPUS SALAD

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Ingredients

Adjust Servings:
Octopus
500 grams spanish octopus
drizzle extra virgin olive oil
1 pinch paprika
Potatoes
4 chantarelle potatoes
Spicy Chorizo
100 grams spicy Spanish cooking chorizo
Salsa Verde
50 grams basil leaves
15 grams Tarragon
40 grams coriander cilantro
40 grams flat parsley
50 grams cooked potato
1 raw egg yolk
raw egg yolk
1/2 Lime
Pepper
Features:
    • Serves 4
    • Medium

    Ingredients

    • Octopus

    • Potatoes

    • Spicy Chorizo

    • Salsa Verde

    Directions

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    Octopus

    1. Put the octopus into boiling water and cook until soft, then drain, reserving the water for the potatoes.
    2. Allow the octopus to cool to room temperature and then peel and slice into discs approximately 2cm thick.
    3. Mix the salt, paprika and olive oil to make a marinade and then add the octopus discs.

    Potatoes

    1. Clean the potatoes, slice into discs approximately 3cm thick and then boil potatoes in the octopus stock until soft.

    Chorizo

    1. Slice into 2cm discs and then bake at 180 degrees for approximately five minutes.

    Salsa Verde

    1. 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

    1. Brush a line of Salsa Verde along the middle of the plate in a long line.
    2. Place one disc of octopus, one disc of potato and then one disc of chorizo onto the line
    3. Repeat this process along the line of the Salsa Verde.
    4. Garnish with fresh coriander and tarragon.

    Alejandro Diaz

    Alejandro Diaz brings to Bubble Food a passion for global cuisine, stylish food design and creative presentation.

    Born in Caracas, Venezuela, Diaz moved to Canada with his family when he was 12.

    A love of experimentation borne out of childhood cooking sessions with his father led Alejandro to study gastronomy at the Collège LaSalle in Montréal. He has since worked in several award-winning restaurants and 5-star hotels around the globe including La Maison Rochette in Geneva and Monte Primero in Zurich.

    A constant desire to expand and push the envelope has always been at the heart of Alejandro’s cooking, ever since those early days with his father. It was whilst working at Monte Primero that he began experimenting with molecular cuisine.

    Wanting to take the next step, a friend suggested that he talk to Michael Collins at Bubble Food. There he found a kindred spirit who gave him full rein to pursue his passion and create an exciting new landscape to reinvigorate the food and events industries.

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