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Millefeuille of Pan de Cruz, pulpo (octopus), baked potato with Pimentón de la Vera oil and crisp and 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.

Chef's Remark:

"The Pan de Cruz from the province of Ciudad Real has a compact texture, can be sliced thinly and is excellent toasted. It is ideal for upgrading one of our restaurant’s recipes from 2006, twice-cooked octopus with baked potato and Pimentón de la Vera oil, giving it a new look with different textures, aromas and flavors. Served in mini-portions, it takes on a new life as finger food." Preparation by: José Luis Ungidos
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