Category: Cold appetizer
Preparation time: 60 minutes & execution time: 10 minutes
Ingredients for 4 people:
- 1 octopus (2-3kg)
- 400 ml Seafood sauce
- 25 gr. Spicemix de mondo Ras el hanout
- 20 gr. Crispy grains and seeds mix
- 8 gr. Oyster pepper
- 180 ml. Thyme-balsamic sauce
- 30 gr. Balsamico di Modena pearls
- 2 bay leaves
- 5 grains allspice
- 5 gr. Agar-agar
- Salt, Olive oil
Instructions:
- Separate the tentacles from the octopus and place them in a wide pot, add 90 ml of Thyme-Balsamic sauce, the bay leaves, a little olive oil and the allspice grains. Finally, add 100ml of water and cover the pot. Cook over medium-low heat for about 1 hour.
- In a small saucepan, place the remaining 90 ml of Thyme-Balsamic sauce. Cook it over low heat until it is reduced by its half quantity, so that you can use it to glaze the octopus tentacles.
- When the octopus is ready, remove it from the pot and wait for it to cool down a bit.
- Wrap each tentacle separately in plastic wrap so that it keeps its shape.
- Once the tentacles are completely cool, remove the plastic wrap and glaze them with the sauce you made and season with oyster pepper.
- Then cut each tentacle into 3-4 cm slices.
- Then, in a saucepan, place the seafood sauce and the spice mix del mondo ras el hanout and reach the mixture at a boiling level. Add the agar-agar and beat with a hand blender.
- Use a fine sieve for the mixture and let the mixture cool and firm up in the refrigerator.
- Then cut it into pieces and beat it in a mixer until it becomes a smooth gel.
- Place the octopus slices on the plates, add the gel from the seafood sauce with a squeezer, add the pearls and the crispy grains and seeds mix, some oyster pepper and serve.
Special credits to CONCEPT company for their equipment contribution.