1 (3 lb) octopus
Water as needed
1 cup red wine
1 bay leaf
1 red onion cut in half
Garnish
Chives (ciboulette)
finely chopped
½ red onion cut into
cubes
Salmon eggs
Baby arugula or micro
greens
Sesame seeds
Parsley oil
Octopus
Place the water, wine,
onion and bay leaf in a pot. Bring to a boil. Once boil submerge the octopus
for three seconds, remove from the water and repeat this procedure three times.
This procedure is called "scare" which is a very important step so
that the skin does not peel off once cooked. Cook for approximately 40 to 45
minutes, depending on the weight of the octopus. To check that it is tender,
simply prick it with a toothpick or a small knife. If it is easy to enter then
it will be ready. Turn off the heat and let it rest in the water for 10
minutes.
Cut the octopus into
thin slices along or on small wheels.
Place the octopus on a
plate. Pour some Ponzu sauce on the sides. Place a little onion, purple onion,
arugula, caviar or salmon eggs, parsley oil and sesame seeds.
Galician octopus
Cut the octopus into
thin wheels. Place on a plate. Add extra virgin olive oil, sweet or spicy
paprika and coarse salt. Serve with potatoes.
→ To cook the potatoes,
the water used to cook the octopus is used
→ Sauté the octopus with
a little olive oil and paprika
Pulpo á feira
It is the same as the
Galician octopus but without potatoes
Parsley oil
Poach or blanch a
handful of parsley for 30 seconds. Remove from the water and place it in a bowl
with ice water. Then place on a plate with kitchen paper and with the hand
squeeze to remove the water. Place in a blender and blend with a little olive
oil to make a paste. Remove the pasta from the blender. Weigh and liquefy again
with 4 times the amount of olive oil. Add salt at your wish.
