Pulpo al hierro, romesco y papas rústicas

By Tina Roack
March 19, 2016
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Author Notes: This a an original recipe from Micaela Conesa. Chef from Taninos restaurant. This fine resaturante is located in Maschwitz - Escobar, in Argentina. They main selling is the wine in the same place you can find a gorgeous winery La estación del vino. Machi Videla is the head infront of this places.
Colectora Este 445 - Maschwitz - Escobar, 4706-2112.
Tina Roack

Serves: 1


  • 1 Spanish Octopus 3-4 kilos
  • 1 head of garlic
  • 3 roasted and peeled red peppers
  • 30 grams of peeled and roasted hazelnut
  • Olive oil
  • 2 cups small potatoes with skin, washed and boiled
  • Parsley
  • pinches of the best Spanish Pimentón
  1. We have to scare the octopus and immersing it in boiling water almost 3 times for ten seconds each time.The fourth time we left submerged in water. I boil it depending on the weight per kilo half an hour approx. My secret is that water should boil almost imperceptibly, just, over very low heat .
  2. Once you retire, let it cool to not move his skin. Then I cut it and reserve .
  3. Romesco sauce : I put the peeled and roasted peppers , roasted tomatoes , peeled and roasted garlic , peeled and toasted hazelnuts , salt and pepper . and emulsified with a mixer with olive oil . It is a red and creamy sauce.
  4. On the other hand I smash the potatoes and put them to fry in oil until golden brown.
  5. Then I turn on the fire , use a flat iron and dispose the oil and the octopus tentacles , I put them above other well hot plate and leave until they start having a golden colour.

Assembling the dish : Romesco Sauce

  • 1 pinch sea salt
  • spanish Paprika
  • greek olives
  • Olive Oil
  1. I pait the dish withe the romesco sauce , the crispy potatoes with sea salt, golden brown octopus tentacle , Greek olives, a blade of Spanish paprika , chopped parsley and a thin thread of an excellent olive oil.

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