Galician style octopus with cheese parmentier

Ingredients

Cooked octopus

1 octopus (between 1000 g – 1500 g)

Water

Cheese Parmentier

300 g white potato

100 g Quescrem Original

3 g salt

2 g ground black pepper

Water

Crispy ink

100 ml octopus broth

80 ml olive oil

14 g corn starch

5 g squid ink

Tip

Quescrem Original is the perfect substitute for butter in a cheese parmentier, as it melts and emulsifies easily. Thus, it provides a great creaminess and a mild cheese flavor, which combines perfectly with the octopus and paprika.

Preparation

Octopus cooking

Fill a tall pot with unsalted water and heat it. Before boiling, put the octopus in the water and remove it three times. Put it back in and let it cook for 20 to 30 minutes, from the moment it starts to boil. Cut the legs keeping them whole and if they are very large, cut them in half.

Cheese Parmentier

Wash, peel and cook the potato in salted water. When hot, drain it and grind it with the help of a food processor. Add Quescrem Original and continue blending until blended. Add salt and ground black pepper to taste.

Crispy ink

Mix all the ingredients and blend with a blender until homogeneous. Heat a non-stick frying pan over high heat and pour the mixture. Leave uncovered to evaporate the water until crispy. Remove from heat and set aside in a dry place.

Presentation

Put a few spoonfuls of cheese parmentier at the bottom of the dish. On the parmentier, place the octopus legs creating volume and add coarse salt, a dash of extra virgin olive oil and a touch of paprika de la Vera. Finish with crispy ink, cassava chips, fennel sprigs and borage flower.