Ingredients
Ingredient quantities below are based on one plated serving and can be scaled automatically.
Base recipe = 1 serving.
- 450 g Spanish octopus
- 120 g grape tomatoes
- 150 g asparagus
- 100 g potatoes
- 30 g hearts of palm
- 30 g radishes
- 40 ml extra-virgin olive oil
- 15 g parsley
Method
- Triple blanch the octopus, then simmer it gently with aromatics until tender.
- Rest the octopus and chill until needed for service and clean slicing.
- Prepare a smooth asparagus emulsion using the asparagus and olive oil.
- Cook the potatoes and prepare the grape tomatoes, hearts of palm, and radishes for the vegetable garnish.
- Plate two tender octopus tentacles over the asparagus emulsion, arrange the seasonal vegetables, and finish with olive oil and parsley.
Chef’s Note: Octopus should remain tender and juicy, never rubbery. Gentle simmering, proper resting, and clean plating are what make this dish elegant.
| Calories | Approx. 520 kcal |
| Fat | 18 g |
| Carbohydrates | 22 g |
| Protein | 58 g |
| Sodium | Varies with seasoning and blanching liquid |