OCTOPUS, MOJO PICÓN, PARSNIP EMULSION AND PAGO DE VALDECUEVAS EVOO
Extra Virgin Olive Oil Pago de Valdecuevas
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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.
