Spanish Octopus
Jl. Subak Sari 13, Berawa, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
A travel to Spain in Galicia Region with a unique slow cooked method.
Ingredients
2,5 kg Octopus
300 gr Roosevelt potato
200 gr Baby potato
100 gr Rouille emulsion
50 gr Oxalis leafs
20 gr Tarragon
10 gr Smoking paprika powder
FOR POTATO PUREE:
300 gr Potato
10 gr Rosemary
10 gr Salt
10 gr Black Pepper
100 ml Olive oil
100 ml Water
FOR BABY POTATO ROAST:
200 gr Baby potato
5 gr Salt
5 gr White pepper
10 ml Olive oil
FOR ROUILLE EMULSION:
2 pcs Egg yoke
10 gr English mustard
5 ml Lemon juice
200 ml Salad oil
15 gr Smoking paprika
4 drops Tabasco
3 gr Salt
Direction
FOR OCTOPUS:
FOR POTATO PUREE:
- Wash the potato.
- Meanwhile, pre-heat the oven at 180 Celsius.
- Place the potato into a metal tray seasoning with salt, crushed black pepper and rosemary.
- Bake it for 35 min until golden brown.
- Take it out and let it rest for 15 minutes.
- Remove the skin of the potato with a small knife.
- Scale the potato. You should be having 250 gr of potato, then add 100 ml of oil and 100 ml of warm water.
- Place the potato into a blender add oil and warm water.
- Once it's blended, pass through a sieve to remove the groomers.
- Add seasoning if necessary.
- Place into a container and let it cold down.
- Place the egg yolk into a bowl, add lemon juice and English mustard and start to wash until the yolk cooks and changes color.
- Slowly start to pour the oil and emulsify the yolk.
- Add the smoked paprika and the Tabasco.
- Place it into a piping bag and store it in the fridge to firm up.
FOR BABY POTATO ROAST:
Wash the baby potato, place it into a tray, season it, place it in a pre-heated oven at 190 degrees, cook for 25 min, place it into a container and cool it down.
FOR ROUILLE EMULSION:
Serves
Pour the potato puree in the center of the plate. Place the baby potato on the top of the puree. Place the octopus on the top of the potato. Add the oxalis leafs and tarragon, dust it with smoked paprika and add pyramid salt.
Chef's Tip
Add the oxalis leafs and tarragon, dust it with smoked paprika and add pyramid salt.
The Chef
