{"id":830,"date":"2019-01-18T00:00:00","date_gmt":"2019-01-18T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/octopus-mojo-picon-parsnip-emulsion-and-pago-de-valdecuevas-evoo\/"},"modified":"2021-04-15T19:13:37","modified_gmt":"2021-04-15T19:13:37","slug":"pulpo-mojo-picon-emulsion-de-chirivia-y-aove-pago-de-valdecuevas","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/pulpo-mojo-picon-emulsion-de-chirivia-y-aove-pago-de-valdecuevas\/","title":{"rendered":"OCTOPUS, MOJO PIC\u00d3N, PARSNIP EMULSION AND PAGO DE VALDECUEVAS EVOO"},"content":{"rendered":"

<\/i>\u00a0 30 \/ Intermediate<\/p>\n<\/div>

INGREDIENTS:<\/h4><\/div>

Octopus 2 medium sized tentacles
\nRed pepper 1
\nGarlic 4 cloves
\nPago de Valdecuevas EVOO 15ml
\nCider vinegar 50ml
\nCumin Tt
\nSalt and pepper Tt
\nKimchi Tt
\nParsnip 2
\nPotato 2
\nOctopus stock Tt
\nMayonnaise 80 g.
\nLime juice 50 ml<\/p>\n<\/div>

PREP:<\/h4><\/div>

Method:<\/strong>
\n\u2022 For the mojo: finely grind the pepper, garlic, oil, vinegar, cumin and salt.
\n\u2022 Once the mojo is ready, place the octopus tentacle inside it to marinate and absorb the flavour. Chill for at least 6 hours.
\n\u2022 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.<\/p>\n

Finishing touches and presentation:<\/strong>
\nChargrill the octopus, slice and place at the bottom of the plate with the parsnip emulsion. Garnish with the mojo.<\/p>\n

Contribution of Pago de Valdecuevas to the plate:<\/strong>
\nThe oil gives personality to the mojo pic\u00f3n, which is normally made with neutral seeds oil, but in here, the EVOO provides the sauce with all its character.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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