OCTOPUS, MOJO PICÓN, PARSNIP EMULSION AND PAGO DE VALDECUEVAS EVOO

Extra Virgin Olive Oil Pago de Valdecuevas

SHARE

Home|OCTOPUS, MOJO PICÓN, PARSNIP EMULSION AND PAGO DE VALDECUEVAS EVOO

  30 / Intermediate

INGREDIENTS:

Octopus 2 medium sized tentacles
Red pepper 1
Garlic 4 cloves
Pago de Valdecuevas EVOO 15ml
Cider vinegar 50ml
Cumin Tt
Salt and pepper Tt
Kimchi Tt
Parsnip 2
Potato 2
Octopus stock Tt
Mayonnaise 80 g.
Lime juice 50 ml

PREP:

Method:
• For the mojo: finely grind the pepper, garlic, oil, vinegar, cumin and salt.
• Once the mojo is ready, place the octopus tentacle inside it to marinate and absorb the flavour. Chill for at least 6 hours.
• For the parsnip emulsion: simmer the parsnip in the stock until it gets soft and tender. Blend and emulsify with the oil little by little, rectify and set aside.

Finishing touches and presentation:
Chargrill the octopus, slice and place at the bottom of the plate with the parsnip emulsion. Garnish with the mojo.

Contribution of Pago de Valdecuevas to the plate:
The oil gives personality to the mojo picón, which is normally made with neutral seeds oil, but in here, the EVOO provides the sauce with all its character.

YOU MIGHT ALSO LIKE…

Return to recipes