Add water and bay leaf to mixing bowl and heat 15 min / 100 ° C / speed 1.
Añada 1 cucharadita de sal. Introduzca el cestillo con las patatas y sitúe el recipiente Varoma en su posición con el pulpo. Tape y programe 20 min/Varoma/vel 1. Retire el Varoma y reserve tapado. Con la muesca de la espátula, extraiga el cestillo y vacíe el vaso.
Place the cooked potato, ½ teaspoon salt, cream, oil and pepper in mixing bowl and cook 3 min / 70 ° C / speed 4. Pour into a piping bag and reserve. Wash the glass.
To prepare paprika oil, pour oil into mixing bowl and heat 1 min / 100 ° C / speed 1. Add Dunaliella Sabor a Mar (sweet paprika), hot paprika and salt and mix 10 sec / speed 3.
Divide the potato emulsion into shot glasses or similar and place 1 small teaspoon in each. Top with a slice of octopus and drizzle with Tetraselmis or Dunaliella Sea Oil. Sprinkle with a few flakes of salt and serve.
🥛1500 g of water
🍃1 dried bay leaf
🥄1 ½ teaspoon salt
🥔500 g of floury potatoes in pieces
🐙350 – 400 g of sliced cooked octopus
🥛200 g of cream
🥄30 g of extra virgin olive oil
🥄1 – 2 pinches of ground pepper
🥄80 g of extra virgin olive oil
🥄1 level tablespoon of sweet paprika or Dunaliella Flavor of the Sea
🥄½ teaspoon of hot paprika
🧂1 pinch of salt For the plating
🧂2 – 3 pinches of salt flakes
Aceite de Mar with Tetraselmis chuii
Aceite de mar with Dunaliella
January 13, 2021
