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
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Ingredients
- Octopus
-
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
-
Pinch
of the best Spanish Pimentón
- Assembling the dish : Romesco Sauce
-
1 pinch
sea salt
-
spanish Paprika
-
greek olives
-
Olive Oil
Directions
- Octopus
-
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 .
-
Once you retire, let it cool to not move his skin. Then I cut it and reserve .
-
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.
-
On the other hand I smash the potatoes and put them to fry in oil until golden brown.
-
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
-
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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