Octopus appetizer

STEPS

Recipe for 4 people.

OCTOPUS

• Put and remove the octopus 3 times in boiling salted water.
• Cook for 40 minutes after it boils again.
• Let it rest for 4 minutes in the cooking water.
• We drain and reserve.

CODIUM ALGAE CREAM

• Crush the codium seaweed with the 15 ′ / 90ºC water in the Thermomix.
• Next, we emulsify with sunflower oil.

PRAWN SAND

• Brown the panko in a frying pan with oil.
• Baked prawn heads. 110 ° C / 20 minutes.
• We fry oil at 160ºC and transfer it to a blotting paper.
• Mix the prawn heads and the toasted panko in the Thermomix and blend until obtaining a fine powder.
• Stretch on a silpat with absorbent paper and dry at 80ºC / 4 hours or until it is well dry.

AJADA

• In a Rondón we place all the ingredients at 80º C for 12 hours.
• We go up to 120º C, add the paprika and let it rest for 2 hours.

GARLIC EMULSION

• We emulsify everything together until we get the desired texture.

CRYSTAL POTATO

• We wash the potato well.
• We make a longitudinal cut of 1 cm.
• We roast the potato at 190 ° C / 40 ′
• We pour boiling water over the potato until it covers.
• We rest covered for 2 hours.
• We remove the potato and strain.
• We leave it overnight in the fridge.
• Boil the liquid and add the potato starch.
• Squirt with a rounded shape on silpat and bake at 180 ° C / 2h.
• We fry with the oil at a very low temperature.
• We spread the edges with paprika.

Plate Completion / Pass

• We will place the panko and prawn sand making a circle.
• We pour the codium seaweed cream in the circle that we have made.
• We put the octopus in the middle.
• On top of the octopus we put a little of the garlic emulsion
• We finish by placing the glass potato on the side, resting on the octopus.
• We grate tuber melanosporum on top.
• In the dining room, they will be in charge of explaining to the diner the correct way to eat this appetizer in two bites.