Millefeuille of Pan de Cruz, Octopus and Crisp Aromatic Snacks

Preparation

Place the octopus on a perforated tray and bake in a steam oven at 100ºC / 212ºF for about 80 minutes (the timing will depend on the oven, so test with a needle). Cut off the tips of the tentacles and set aside. Using an electric slicer, cut the Pan de Cruz de Ciudad Real into half-centimeter (0.19 in) slices and toast in the oven at 185ºC / 365ºF. Just before serving, wrap the tentacle tips in kataifi pasta and fry at 185ºC / 365ºF until the pasta is golden brown.

 

Pimentón de la Vera oil
Gently fry the garlic in Spanish olive oil ensuring the temperature does not go beyond 150ºC / 302ºF, then lower to 60ºC / 140ºF and add the sweet Pimentón de la Vera. Mix to dilute as much as possible, then leave to stand and decant the oil into a container, leaving behind any undissolved pimentón.

 

Baked potato purée
Wrap the potatoes in foil and bake in a dry oven at 185ºC / 365ºF until well-cooked (the timing will depend on size). Peel and mash in a bowl. Add the Pimentón de la Vera oil to color the potato and season with salt.

 

Crisp and aromatic snacks
Use the different vegetables to add contrasting color and texture. For the crisp snacks, slice the vegetables very thin using an electric slicer, then fry in oil at 185ºC / 365ºF.
 

Spanish recipe: Millefeuille of Pan de Cruz, octopus, baked potato with Pimentón de la Vera oil and crisp and aromatic snacks. Photo by: Toya Legido/©ICEX.

Presentation

Start with a slice of toasted Pan de Cruz and cover with a layer of
baked potato purée. Add another slice of toast, then a slice of octopus
and top with a final slice of toast. Decorate the top with the crisp and
aromatic snacks. Place the deep-fried tentacles in kataifi pasta to one
side and sprinkle with a little pimentón.

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Time

1 h. 40 min.

  • 1 octopus weighing 2.5 kg
  • 1 PGI Pan de Cruz de Ciudad Real weighing 115-135 g
  • 100 gr kataifi pasta
  • 1.5 l Spanish olive oil
  • 3 garlic cloves, grated
  • 75 gr sweet Pimentón de la Vera (a type of Spanish paprika)
  • 1.5 kg potatoes
  • Pimentón de la Vera oil
  • Potatoe
  • Purple potato
  • Cassava
  • Beetroot
  • Plantain
  • Lotus flower root
  • Spanish olive oil\n
  • Beetroot leaf
  • Pansies
  • Common ice plant
  • Calendula petals
  • 1 octopus weighing 2.5 kg
  • 1 PGI Pan de Cruz de Ciudad Real weighing 115-135 g
  • 3.527 oz kataifi pasta
  • 2.64 pint Spanish olive oil
  • 3 garlic cloves, grated
  • 2.646 oz sweet Pimentón de la Vera (a type of Spanish paprika)
  • 3.547 lb potatoes
  • Pimentón de la Vera oil
  • Potatoe
  • Purple potato
  • Cassava
  • Beetroot
  • Plantain
  • Lotus flower root
  • Spanish olive oil\n
  • Beetroot leaf
  • Pansies
  • Common ice plant
  • Calendula petals
  • 1 octopus weighing 2.5 kg
  • 1 PGI Pan de Cruz de Ciudad Real weighing 115-135 g
  • 0.49 cup kataifi pasta
  • 6.465 cup Spanish olive oil
  • 3 garlic cloves, grated
  • 0.375 cup sweet Pimentón de la Vera (a type of Spanish paprika)
  • 3.547 lb potatoes
  • Pimentón de la Vera oil
  • Potatoe
  • Purple potato
  • Cassava
  • Beetroot
  • Plantain
  • Lotus flower root
  • Spanish olive oil\n
  • Beetroot leaf
  • Pansies
  • Common ice plant
  • Calendula petals
Wine match

Julio Biosca

Sanclodio 2010 (DO Ribeiro), by Bodegas Sanclodio. This very pleasant
wine, made from Treixadura, Godello and other local grape varieties, is
the creation of José Luis Cuerda, a well-known Spanish film director and
producer. In combination with this dish, its simple yet varied aromas
and flavors afford a complex result.