Octopus carpaccio with passion fruit foam with EVOO Pago de Valdecuevas

A different presentation of an octopus dish. It is fresh, easy and quick to prepare. To make the foam we will use a siphon with one or two charges, depending on the texture you want to achieve.

INGREDIENTS

• 2 cooked octopus legs
• 1 or 2 avocados
• Mango or Orange
• 250 gr of mayonnaise sauce made with Pago de Valdecuevas
• 50 gr of passion fruit puree (you can substitute it with orange juice or mango and orange pulp)

1. First we will put the octopus in the freezer for a good while so that we can then cut thin slices.

2. We make a traditional mayonnaise with an egg and our Pago de Valdecuevas Extra Virgin Olive Oil. We will need 250 gr.

3. We will mix 50 gr of passion fruit with the mayonnaise and introduce it into a siphon with a couple of charges and reserve in the refrigerator.

4. We cut the octopus, avocado and orange. First we form a base alternating avocado and orange. And we place the octopus on top.

5. We put the passion fruit foam. Remember to shake the siphon well upside down before pouring it over the carpaccio.

6. We finish with some green sprouts. Lump roe. Maldon salt and a splash of extra virgin olive oil Pago de Valdecuevas.

If you don’t have a siphon you can place the mayonnaise with the passion fruit or orange. It is also very beautiful placed in layers in a glass or in a martini glass.

Eat immediately.