The octopus is cooked, then cooled. The potatoes are boiled separately and then cut into thin slices. The plate is decorated with spicy paprika, olive oil, cherry tomato, and a sprig of thyme.
For the octopus, blanch or dip the octopus three times in boiling water (this means we will immerse and remove it three times holding the head of the octopus), do not add salt to the water, and let it cook for 30 to 40 minutes for an approximate weight of 2 kg. (If the octopus is very stiff, let it cool in the water; if it is well cooked, remove it). Once the octopus is cool, separate the tentacles from the head, arrange them in groups of four, and make two rolls with plastic wrap, tightly packed. Reserve in the refrigerator.
For the potatoes, boil them with the skin on, let them cool, peel them, and cut them into thin slices.
Slice the octopus and potatoes using a meat slicer or a mandoline as thinly as possible, but without breaking the elements.
Place the potato as a base on a plate, season it with coarse salt, add the octopus on top, and season again with coarse salt, sweet and/or spicy paprika, plus extra virgin olive oil. You can decorate with a dried cherry tomato and a basil leaf on the side.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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